any good easy way to bake a fillet mignon? would putting just a liitle wine in a pan be a good idea?
Remove from fridge and let rest for 30 minutes at room temp. Season with S&P.
Sear it first in a pan on all sides, then finish it in a hot (450) oven to your desired doneness.
Don't put wine in. It will steam it :blech:.
Deglaze the pan with dry red wine after you have removed the filet to make a quick pan sauce. This gives the steak a chance to rest.
Finish the sauce with beef stock after the wine has reduced and reduce further with thyme sprigs and minced shallots, remove from heat and whisk in a bit of whole cold unsalted butter (if it meets your dietary requirements). If not, skip the butter. S&P to taste. If you wish, sauté some mushrooms in a separate pan and add to the sauce as the stock is reducing.
The only time you would add wine while filet was in a pan is if you were sautéing medallions.