2 8-oz filets, prepared at room temperature |
MELT the butter in a saucepan, for the sauce.
ADD chopped shallots and sweat until glassy.
ADD bay leaf, red wine and stock. Stir.
SIMMER sauce until it has reduced by ½. It should coat the back of the spoon.
SEASON to taste and set aside while you prepare filets.
SEASON filets with freshly ground pepper and sea salt.
HEAT the butter and vegetable oil in a frying pan over high heat.
SEAR the filet on all sides for 1-2 minutes, until they have a nice crust.
PUT filets into oven until they reach 130°F for medium rare (120°F for rare). This should only take about 5 minutes.
REST meat for 10 minutes before serving. Top with foie gras and red wine chocolate reduction.