Char-grilled Wagyu Filet Mignon with Red Wine Reduction Sauce
- 4 8-ounce Wagyu Filet Mignons
- Kosher salt and freshly ground black pepper
- 1 medium yellow onion (chopped)
- 1 carrot (peeled and chopped)
- 1 rib celery
- 1 Granny Smith apple (peeled and chopped)
- 2 cloves garlic (crushed)
- 2 T olive oil
- 1 bottle Cabernet Sauvignon (not too expensive)
- 2 cups port wine
- 1 cup chicken stock
Prepare this reduction one day in advance due to the long simmering.
In a 2 quart saucepan sauté the onion, celery, carrot, apple and garlic in the olive oil over medium heat, stirring occasionally. You want to get some color, when everything starts to brown add the whole bottle of red wine. Add the port as well and bring to a boil. Once boiling, take it down to a simmer and cook for about an hour and a half. Add the chicken stock and bring to a simmer again. Simmer until slightly thick, this might take another half an hour or more. The longer and lower you simmer the more flavors you will build and you’ll be much less likely to scorch the sauce. Now strain the sauce through a fine sieve and season with salt and pepper.
Let the sauce cool in the refrigerator overnight. Bring it up to room temperature before serving and remember a little goes a long way.
Let your steaks come to room temperature before you start grilling. Season well with kosher salt and cracked black pepper. Grill them as you normally would, for medium-rare, cook about 6 or 7 minutes per side. Let the steaks rest for about five minutes to let the juices redistribute.