Filet Mignon With Red Wine Tomato Sauce

• Gluten free

• Meat

  • 4 (8-ounce certified piedmontese filet mignon, steaks

• Produce

  • 1 Bay leaf
  • 1/2 tsp Garlic
  • 1 Orange
  • 1/2 Rosemary, stem fresh
  • 3 sprigs Thyme

• Refrigerated

  • 1 Egg yolk

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 1 tbsp Lemon juice
  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1 tsp Peppercorns, black
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 5 tsp Butter

• Beer, Wine & Liquor

  • 2 cup Red wine

Found on piedmontese.com

Ingredients

• 4 (8-ounce) Certified Piedmontese filet mignon steaks
• Salt and pepper to taste
• 1 cup red wine
• ½ stem fresh rosemary
• 3 sprigs thyme
• 1 bay leaf
• 1 orange
• 1 teaspoon black peppercorns
• 5 teaspoons butter
• ½ teaspoon minced garlic
• 2 tablespoons tomato paste
• 1 cup red wine
• ½ cup mayonnaise
• 1 egg yolk
• 1 tablespoon lemon juice
• ¼ cup extra-virgin olive oil

Directions

• Using a vegetable peeler, peel two strips orange zest, discarding the meat of the orange. In a saucepot, combine orange peel strips with remaining ingredients and bring to a boil, then remove from heat and cool completely in refrigerator. Strain the liquid and pour into a zip lock bag. Add the filets and marinate 8 hours or overnight. Preheat oven to 400°F. Remove steaks from marinade and season with salt and pepper. Sear in a hot pan on both sides, then transfer to the oven and cook for 4 additional minutes. To serve, pool Red Wine Tomato Sauce on plate. Place filet on top of sauce and spoon Lemon Aioli around sauce, or drizzle over the filet.
• Add 1 teaspoon butter to saucepan, add garlic, and sauté, being careful not to brown the garlic. Add tomato paste and cook for 2 minutes. Add red wine and continue cooking until reduced to about ? cup. Whisk in butter and strain out the solids.
• In a non-reactive bowl, whisk all ingredients together.