Filete mignon con salsa de vino: receta paso a paso (VIDEO)

This is one of those recipes that's perfect for a special dinner. Try making filet mignon with wine sauce.

French cuisine offers a wide variety of globally renowned dishes, and its culinary terminology has become widespread. On restaurant menus, even our own, it's common to find unfamiliar dish names. This time, we'll explore the meaning of "filet mignon."

This term, which translates as "pretty steak," refers to the tip cut of the beef tenderloin. There are various cooking techniques suitable for filet mignon; grilling or pan-frying are the most common. It is typically cooked at high temperatures to achieve a searing effect on the outside, intensifying its flavor, while the inside remains juicy, according to the diner's preference.

Filet mignon can be enhanced with various sauces, making use of the juices released during cooking. It's also versatile in terms of side dishes, pairing well with potatoes, vegetables, rice, and more. Is it one of your favorite cuts of meat?

INSTRUCTIONS

• Wrap each loin with a couple of slices of bacon and tie with string.
• Drizzle a little oil on each side and season with salt and pepper. Coarse salt can be used.
• Place butter and oil in a frying pan over medium heat, and fry the pork loins on both sides until they reach the desired doneness (approximately 4-5 minutes per side for medium-well). Fry the sides with bacon as well.
• Remove the fillets from the pan and cover them with aluminum foil to prevent them from drying out.
• In the same pan, quickly sauté the asparagus. Remove them and add a pinch of salt.
• Return to the same pan and prepare a sauce. To do this, add butter and oil, and sauté the onion and garlic for a few minutes. You can add a pinch of salt to the onion to help it sweat faster.
• When the sofrito is ready, deglaze with the wine and let the alcohol evaporate.
• Add the stock and salt to taste. Stir until the sauce reduces and thickens.
• Add the cream and finally add a little more butter to round out the flavor.
• Remove the string from the fillets and serve them drizzled with the sauce. Accompany with asparagus and a side of mashed potatoes, which pairs perfectly.

TIPS

• If you have a whole tenderloin, it's important to clean it before cutting the medallions. This means removing the head, tail, and any strands of fat. But remember: don't throw away the head and tail. You can use them to make minced meat or prepare stocks and creams.
• To obtain the medallions, the cleaned tenderloin should be cut into uniform slices, approximately the same size as the thickness of the bacon slices.
• Before sautéing the asparagus, it needs to be prepared. That is, it needs to be cleaned and the tough ends (the base) of each spear discarded.