Filet Mignon French Dip With Bone Marrow Butter & Red Wine Au Jus

What You’ll Need:

Filet Mignon:

• 1½–2 lbs grass fed filet mignon, thinly sliced

• Salt & black pepper

• Montreal steak seasoning

• Olive oil, for searing

Sautéed Mushrooms & Onions:

• 8 oz mushrooms, sliced

• 1 medium onion, thinly sliced

• 1 tbsp olive oil

• 1 tbsp butter

• Salt & black pepper

Bone Marrow Butter:

• 2–3 grass fed marrow bones

• Salt & pepper

• 2 tbsp kewpie Japanese mayo

• 1–2 tbsp horseradish sauce

• Cooked marrow (from bones)

French Dip Rolls:

• 2–4 toasted French rolls or baguette sections

Red Wine Au Jus:

• 1 cup cabernet red wine

• 2 cups beef bone broth

• 1 tsp beef bouillon

• 1 tsp soy sauce

• 1 tsp Worcestershire sauce

• 1 tsp balsamic vinegar

• 2 cloves garlic, smashed

• ½ onion, sliced and cooked until softened

• 2–3 sprigs fresh thyme

• Pinch of sugar

• Salt & black pepper, to taste

Let’s Cook:

Roast the Bone Marrow:

Preheat oven to 450°F. Place marrow bones cut-side up on a baking sheet, drizzle lightly with oil, and season with salt and pepper. Roast for 15–20 minutes until marrow is soft and bubbling. Scoop marrow into a bowl and mash with kewpie mayo and horseradish sauce until smooth and spreadable. Set aside.

Cook the Mushrooms & Onions:

Heat olive oil and butter in a skillet over medium heat. Add sliced onions and mushrooms. Season with salt and pepper and cook 8–10 minutes, stirring occasionally, until softened and deeply golden. Set aside.

Make the Red Wine Au Jus:

In a saucepan over medium heat, add cooked onions and garlic. Pour in red wine and simmer until reduced by half. Add beef broth, bouillon, soy sauce, Worcestershire sauce, balsamic vinegar, thyme, sugar, salt, and pepper. Simmer gently for 15–20 minutes to build flavor. Strain onions and garlic out if desired and keep warm.

Cook the Filet Mignon:

Pat thinly sliced filet dry and season with salt, pepper, and Montreal steak seasoning. Heat a skillet over high heat with a drizzle of oil. Sear beef quickly in batches 30–60 seconds per side until just browned but still tender. Remove immediately.

Toast the Rolls:

Toast French rolls until golden and crisp. Spread generously with bone marrow butter.

Assemble the French Dip:

Pile sliced filet onto each roll. Top with sautéed mushrooms and onions. Add extra bone marrow butter if desired. Serve immediately with hot red wine au jus for dipping. Add provolone or swiss and melt it on sandwich if desired. Serve with favorite sides and enjoy!