Seared Filet Mignon with Bordelaise Sauce

Looking for the perfect Valentine’s Day dinner to romance your sweetie? Well, look no more because Oliver’s is ready to be your wingman! With decadent ingredients at affordable prices, anyone can put together a romantic dinner without a reservation. A perfectly seared filet mignon is certainly a treat on its own, but top it with savory Bordelaise pan sauce and it becomes positively divine! Serve up this steak as part of a truly impressive dinner-date-at-home this Valentine’s Day, just don’t forget to leave room for dessert!

*Prices good through 2/16/21.

  • Serves: 2 Servings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • 2 (8oz/ea) Choice Filet Mignon Steaks, brought to room temperature
  • Salt & Black Pepper
  • 2 tbsp. Unsalted Butter
  • 1/2 c. Medium Red Wine (Merlot, Zinfandel, etc.)
  • 1 large Shallot, minced
  • 1 Garlic Clove, minced
  • 2 tbsp. Unsalted Butter
  • 2 tbsp. Beef Bone Marrow
  • 2 tsp. Fresh Parsley, finely chopped
  • Salt & Black Pepper, to taste


  1. Pat filet mignon steaks with a paper towel lightly to dry, then season liberally on all sides with salt and pepper. Heat a large skillet on high until hot, then add 1 tablespoon of butter and melt. When butter is completely melted and sizzling, add steaks and sear without moving for 3 to 4 minutes. Flip steaks, then add remaining tablespoon of butter to pan.

  2. Sear for an additional 4 to 5 minutes or until desired doneness is reached, spooning melted butter over tops of steaks frequently. Remove steaks and allow to rest; drain any remaining fat or juices from skillet, but do not wipe or wash. Return the skillet to medium heat and add 1 tablespoon butter and shallots. Fry shallots until translucent, then add garlic and continue frying until fragrant.

  3. Raise heat to high, and add red wine, bringing it to a rapid boil. Using a spoon, scrape the bottom of the pan to release any remaining fond; reduce wine on high until thick and syrupy, about 5 minutes. Add remaining butter and bone marrow, then whisk vigorously to incorporate. Season to taste with salt and pepper and stir in parsley, then serve overtop rested steaks.

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