Ingredients

• 2 fillet mignon steaks (8oz - 300g each)
• 4 slices prosciutto
• Salt, to taste
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3-4 garlic cloves, smashed
• 2 sprigs thyme
• 1 sprig rosemary
• Red Wine Sauce:
• 1 small shallot, finely chopped
• ½ cup dry red wine
• ½ cup beef stock
• ½ tsp brown sugar
• 1 tsp balsamic vinegar
• 1 bay leaf
• 1 ½ tbsp butter

Steps

• Step 1

  Season the steaks with salt and a generous amount of pepper on the tops and bottoms. Wrap each fillet mignon firmly with two slices of prosciutto, around the sides.

• Step 2

  In a large frying pan over medium heat, heat olive oil. Sear the steaks for 3 minutes per side until a dark crust forms.

• Step 3

  Tip out any oil, and turn heat to medium low. add 1 tbsp butter, garlic, thyme, rosemary and the bay leaf. Baste the steaks with the melted butter for a couple minutes and place in oven and bake at 400°F – 200°C for 7-10 minutes until medium-rare (or longer if desired)

• Step 4

  Remove pan from oven, place steaks on a warm plate to rest while making the sauce, about 5 to 6 minutes. Cover loosely with foil.

• Step 5

  In the same pan, remove herbs and garlic. Tip out any excess oil. Place on medium heat and sauté shallots without colour for 30-60 seconds. Add red wine and reduce by half. Add the beef stock, brown sugar, and balsamic vinegar. Simmer until reduced to a thin glaze. Remove the bay leaf and over very low heat, whisk in butter a little at a time (If heat is too hot it will separate). Season with salt and pepper to taste.

• Step 6

  Serve fillet mignon with the red wine sauce and asparagus on the side.

Little Tips

For the asparagus, in a separate pan, heat 1 tbsp butter over medium heat. Sauté asparagus for 2-3 minutes until tender-crisp. Season with salt."