Manhattan Filet with Pan Sauce Bordelaise

Manhattan Filet with Pan Sauce Bordelaise is a classic dish that combines the richness of a tender filet mignon with the deep flavors of a Bordelaise sauce. The dish is inspired by the culinary traditions of Manhattan and Bordeaux, two regions renowned for their culinary expertise.

Filet mignon, a cut of beef taken from the tenderloin, is known for its tenderness and subtle flavor. The Bordelaise sauce, originating from the Bordeaux region of France, typically consists of red wine, bone marrow, shallots, and demi-glace, resulting in a luxurious and flavorful sauce that pairs perfectly with the filet.


  • 4 filet mignon steaks (6-8 ounces each)
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 1 cup beef broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley (for garnish)




  • Preparation: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes


Season the Filets

Pat the filet mignon steaks dry with paper towels and season generously with salt and pepper on both sides.

Sear the Steaks

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the filet mignon steaks to the skillet and sear for about 4-5 minutes on each side, or until desired level of doneness is reached (for medium-rare, internal temperature should be 130°F/54°C).

Make the Sauce

Remove the steaks from the skillet and set aside to rest. In the same skillet, add the chopped shallots and cook until softened, about 2 minutes. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the skillet. Simmer until the liquid is reduced by half, about 5-7 minutes.

Finish the Sauce

Stir in the butter until melted and the sauce is slightly thickened. Season with salt and pepper to taste.


Place the cooked filet mignon steaks on plates and spoon the Bordelaise sauce over the top. Garnish with chopped parsley and serve immediately.

Nutrition Facts (per serving)

  • Calories: 450
  • Total Fat: 27g
  • Saturated Fat: 10g
  • Cholesterol: 120mg
  • Sodium: 350mg
  • Total Carbohydrates: 3g
  • Dietary Fiber: 0g
  • Sugars: 1g
  • Protein: 40g


For a richer sauce, you can add a tablespoon of bone marrow or demi-glace to the sauce.

Make sure not to overcrowd the skillet when searing the steaks, as this can prevent proper browning.

Feel free to adjust the cooking time based on your preferred level of doneness for the steaks.

Allergy Warning:

This dish contains beef and butter, which may cause allergies in some individuals. If you have allergies or dietary restrictions, please consult the ingredient list carefully before consuming.


Lysander Rothwell
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Lysander Rothwell, a passionate Food Enthusiast, shares his culinary adventures and expertise on his website. With a flair for exploring diverse cuisines and flavors, Lysander offers insights, recipes, and tips to inspire fellow food lovers. Through his engaging content, he aims to celebrate the joy of cooking and eating, inviting readers to embark on delightful culinary journeys with him.