Filet Mignon with Merchand de Vin Sauce

Now we are talking old school New Orleans, French influenced Creole cuisine. Merchand de Vin sauce, which translates “Wine Merchant Sauce”, was made popular by the French wine merchants attempting to sell more of their wares by creating new marketing avenues. Well it worked because this sauce was just the ticket for the somewhat flavorless beef tournedos and was and still is a mainstay in the grand old Creole Palaces in the Big Easy.

Most versions of this recipe call for either the addition of demi-glace or glace de viande. Both are highly reduce, rich glazes that are traditional corner stones of French haute cuisine. Unfortunately they are very involved and difficult to make at home. You may be able to find demi-glace on-line or at Whole Foods Market but I use a beef base product. Admittedly it is not the same but it offers satisfactory results. You can also use canned beef stock with a bullion cube dissolved into it per 2 cups of stock.

INGREDIENTS:

For the steaks

• 2 (10 – 12 oz) beef tenderloins
• kosher salt
• fresh ground black pepper
• 2 tablespoons olive oil

For the sauce

• 3 tablespoons unsalted butter
• 2 tablespoons flour
• 1/2 cup minced onion
• 1/2 cup finely chopped fresh mushrooms
• 1 tomato, peeled, seeded and minced
• 1 clove garlic, minced
• 1 stalk celery, minced
• 2 bay leaves
• 2 tablespoons minced fresh parsley
• 1 teaspoon minced fresh thyme leaves
• 1 cup red wine (burgundy works well)
• 1 cup beef stock
• 1 tablespoon Better Then Bullion® beef base
• kosher salt
• fresh ground black pepper

PREPARATION:

1. Season the steaks liberally with salt and pepper. Set aside at room temperature.

2. In a saucepan over medium heat, melt the butter then add the flour and gently stir continuously to make a roux. When the roux is about the color of caramel, add the onion and mushroom and cook for a 2 – 3 minutes until the onion begins to wilt. Add the remaining ingredients and simmer on low heat for 45 minutes.

3. Preheat oven to 500°F. Heat the olive oil in a large iron skillet over medium high heat. Sear the steaks in the skillet to a nice color on both sides, turning only once. When they look seared and yummy, transfer the skillet to the preheated oven. Cook the steaks for 3 – 4 minutes for medium rare, 5 – 6 for medium and don’t even think about cooking them well done.

Serves 2

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