French Elegance Meets Vermont Quality: Filet Mignon with Bordelaise Sauce and Vermeat's Tenderloin Cut

Bonjour, farm-to-table aficionados and gourmands! This week, we're showcasing a French classic with a Vermont twist – our tender Filet Mignon with a velvety Bordelaise sauce, featuring none other than Vermeat's premium Tenderloin cut. This sumptuous, elegant dish is the perfect way to turn an ordinary meal into a special dining experience that will delight your friends and family.

Preparing Filet Mignon with Bordelaise sauce has always been a favorite of mine. It brings together the tenderness of Vermeat's grass-fed Tenderloin cut, the rich flavors of French cuisine, and the values upheld by the Vermont farm-to-table movement. All of this creates a culinary masterpiece that's as nutritious as it is delicious.

The history of Filet Mignon with Bordelaise sauce can be traced back to the Bordeaux region of France, where this luxurious dish earned its reputation as a staple of the finest French dining. By incorporating Vermeat's Vermont-raised Tenderloin into this revered recipe, we celebrate the beauty of farm-to-table values while honoring the long-standing culinary tradition of fine French cuisine.

Here's why our Filet Mignon shines with Vermeat's grass-fed Tenderloin:

1. Nutrition: Lean yet flavorful, Vermeat's Tenderloin cut offers a wealth of nutrients, resulting in a Filet Mignon that is both delicious and wholesome.
2. Flavor: With its delicate texture and rich taste, Vermeat's Tenderloin cut perfectly complements the sumptuous Bordelaise sauce, creating an exquisite harmony of flavors in this French classic.
3. Sustainability: Featuring Vermeat's sustainably raised grass-fed Tenderloin, our Filet Mignon with Bordelaise sauce recipe supports eco-conscious farming practices while reflecting the heart of Vermont's farm-to-table principles.

Are you ready to embrace your inner gourmand and treat yourself to our delightful Filet Mignon with Bordelaise sauce, starring Vermeat's outstanding grass-fed Tenderloin cut? Fetch your ingredients, don your apron, and follow our scrumptious, step-by-step recipe below. Together, let's indulge in a refined dining experience that pays tribute to both the enchanting world of French cuisine and the excellence of Vermont-raised grass-fed beef. Bon appétit!

Ingredients:

• 4 Vermeat grass-fed Tenderloin cuts (6 oz each)
• Salt and black pepper, to taste
• 2 tbsp grass-fed ghee or organic olive oil
• For the Bordelaise sauce:
• 1 tbsp organic olive oil
• 1 small shallot, finely chopped
• 1 clove garlic, minced
• 1 cup dry red wine
• 1 cup low-carb beef broth
• 1 sprig fresh thyme
• 1 bay leaf
• 2 tbsp cold unsalted grass-fed butter, cubed
• Salt and black pepper, to taste
• Optional: Fresh parsley or thyme, for garnish

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (204°C).
2. Season the Tenderloin cuts: Allow the Vermeat Tenderloin cuts to come to room temperature for about 20 minutes. Pat them dry with paper towels, and season generously with salt and black pepper on all sides.
3. Sear the Filet Mignon: In a cast-iron or non-PTFE ovenproof skillet, heat grass-fed ghee or organic olive oil over medium-high heat. Once hot, sear the seasoned Tenderloin cuts for about 2-3 minutes on each side or until they develop a nice brown crust. Be careful not to overcrowd the pan; work in batches if necessary.
4. Transfer to the oven: Place the skillet with the seared Tenderloin cuts in the preheated oven for 6-8 minutes, or until the Filet Mignon reaches your desired level of doneness. The ideal internal temperature for medium-rare is 130-135°F (54-57°C). Remove the skillet from the oven and let the Filet Mignon rest for 5 minutes, loosely covered with aluminum foil.
5. Prepare the Bordelaise sauce: While the Tenderloin cuts rest, begin the sauce. In a saucepan, heat organic olive oil over medium heat. Add the chopped shallot and minced garlic, and sauté until softened, about 3-4 minutes. Pour in the dry red wine, beef broth, and add the thyme sprig and bay leaf. Bring the mixture to a boil, and let it reduce until it reaches a syrupy consistency, about 10-12 minutes. Remove from heat, and whisk in the cold, cubed butter, one piece at a time until fully incorporated. Season the sauce with salt and black pepper to taste. Strain the sauce through a fine-mesh sieve and discard the solids.
6. Serve and garnish: Spoon the warm Bordelaise sauce over each Filet Mignon and garnish with fresh parsley or thyme. Savor the exquisite blend of flavors of Vermeat's grass-fed Tenderloin cut with the rich, velvety Bordelaise sauce. Bon appétit!

Embrace your culinary prowess and impress your guests with our tender and delicious Filet Mignon with Bordelaise sauce, spotlighting Vermeat's premium grass-fed Tenderloin cut. Following these simple step-by-step instructions will transform your dining experience, pairing the delectable techniques of French cuisine with the wholesome offerings of Vermont-raised, grass-fed beef. Revel in each bite of this sophisticated and delicious dish. Happy cooking and bon appétit!