Ingredients:

• Filet

  • 1 eland filet mignon

  • Beef Tallow

  • Kosher Salt

  • Fresh Cracked Black Pepper

    Red Wine Pan Sauce

  • 4 tbsp butter, split — 

    ( 2 tbsp room temperature, 2 tbsp cold - keep cold butter in the freezer until needed)

  • 1 shallot, minced

  • 2 cloves garlic, minced

  • ½ cup red wine

  • ½ cup eland or beef stock

  • 1 sprig thyme

  • 1½ tsp brown sugar

    Instructions:

    1. Pull your filet from the refrigerator at least 30 minutes before cooking and season generously with kosher salt and black pepper. Preheat your oven to 225°F, place on a wire rack over a sheet pan, and cook for 10 minutes. Remove and rest for 10 minutes.

    2. Heat a cast iron skillet over high heat with beef tallow until just smoking. Sear 1 to 2 minutes per side until a deep crust forms. Remove and set aside.

    3. Reduce heat to medium. Add room temperature butter and sauté shallot and garlic until softened. Add wine and reduce by half, then add stock, thyme, and brown sugar. Simmer for 8 minutes.

    4. Remove from heat and add the cold butter from the freezer one piece at a time, stirring constantly until the sauce is glossy and silky. Remove the thyme sprig and spoon over the filet.