Bonjour, mes amis! It’s time again for a new French Winophiles post and I couldn’t be more excited about this one. This month we explored Rhône valley wines and I came up with this melt in your mouth, hold on to your seat it’s so good, steak recipe. The Filet with Red Wine and Brown Butter Sauce is fantastically French with the copious amounts of butter and wine, and it is divine.
- 4 Filet
- 10 oz Baby Bellas
- 6 oz French Butter (plus 2 Tablespoons)
- Red Wine (I used Côtes du Rhône)
- 1 Heaping Tablspoon Brown Suagar
- 2 Shallots
- 4 ClovesGarlic
- 1 lb Asparagus
- 2 lb Baby Potatoes
- Salt and Pepper
- You want a really nice, lean cut of meat for this recipe. Place the filet in a glass baking dish and season liberally with salt and pepper. Season all sides and let sit to tenderize for 30-60 min. After about 30 min splash in some red wine and olive oil, turn steaks and make sure they are coated.
- To cook the steaks: You can sear these in a cast iron pan but I chose to grill them. Cook to your desired temperature. (I put them on the grill while the potatoes were in the oven and vegetables were cooking)
- While steaks are marinating, make the brown butter. Place the 6 oz butter in a pan with a silver bottom (or white), just don't want to use dark bottomed pans as you can't see the color change of the butter. Cook over medium-low heat until dark golden. Takes about 20 min. Let it sit so the butter separates. You will have nice, clarified brown butter to pour off. When the butter is done, reduce a cup of the red wine, with a large section of shallot in the pan, over medium high heat. Reduce by at least half. When reduced, moved 1/2 cup of the separated brown butter, reduced wine (with the shallot), brown sugar and a teaspoon of salt to a Vitamix. (If you don't have a Vitamix, use a strong hand blender or blender the will emulsify well.) Turn on high and blend until well combined. (Make sure to pulse again just before serving). Taste and adjust, add more brown butter if you'd like. You can always splash in more wine, too.
- Quarter a 10oz Packace of Baby Bella mushrooms (not sliced) and place in a skilled with olive oil over medium heat. (If you have any left over brown butter you can toss it in.) Saute for about 5 minutes then toss in 2 tablespoons of finely chopped shallots. Let cook for about 10 more minutes and splash in red wine to finish. Let cook for 3 minutes more.
- Preheat oven to 350 and baking sheet with foil. Drizzle pan with extra virgin olive oil, then add salt and pepper, and place potatoes in pan. Shake so they are all covered with the olive oil, salt and pepper. Add a few cloves of garlic to the pan, as well as a few large pieces of shallot. Place in oven and cook until fork tender, about 40min.
- In a large skillet melt 2 tablespoons butter over medium heat. Saute the asparagus under desired tenderness is reached. Splash in a bit of the red wine just before you are done cooking. Let cook off, then remove the pan from heat.
There are a few steps to this recipe and it takes a bit of time to put together but is so very worth it. It would be a great ‘date night’ meal or, really make it just because you like wine and scrumptious steak.
To cook with I went with a Côtes du Rhône I found at Trader Joe’s, it was reasonably priced and had great flavor, which is important for cooking with wine. **Never cook with a wine you wouldn’t drink.**
I wanted to maximize my roam through Rhone so I chose a Châteauneuf-du-Pape (also found at Trader Joes) which was the perfect accompaniment to the Filet with Red Wine and Brown Butter Sauce.
The most famous of the AOC’s of the Rhône Valley is Châteauneuf-du-Pape. This was the very first AOC to be recognized when the system was instituted in 1936.
The vineyards are planted with 14 varietals (18 if you count the variations!) at four levels of altitude as the land rises up from the Rhone River.
The soils are varied with the most famous being the large, rolled river stone or “Galets’ left behind millennium ago by the ancient glaciers.
Red wines are the most plentiful; Grenache and Cinsault with Mourvedre, Syrah and other sanctioned reds, producing wines that are full and aromatic with spicy dark fruits balanced with acidity and minerality.
Part of what makes this recipe so magical is the brown butter, how could it not melt in your mouth? It is fairly simple to make, you just have to watch the pan and make sure the butter doesn’t burn. Also, it is important to use a stainless steel or light bottomed pan so that you can really see the color change of the butter. Brown butter makes everything just a little bit more decadent, just a smidge more sophisticated, and a lot more luscious.
Once the brown butter is cooked, let sit so it separates, as you can see above. Then carefully pour the clarified portion into a bowl or pyrex measuring cup. Let the solids sit and, using a spoon, transfer what is left of the clarified butter with the rest. I do this a couple times to make sure I get it all, and am very careful not to let the solids into the clarified bowl.
Interested in learning a bit more about where the wines of Rhone Valley come from, what other varietals you should sample? Have a look at the map below then take a trip through the other French WInophiles posts.
Anna from Anna Dishes “Brown Butter Red Wine Filet with Mushrooms,Baby Potatoes & Asparagus”