FILET MIGNON WITH RED WINE SAUCE
If you need a company-pleasing entree, but have no time to fuss...let them eat steak! Savory wine sauce dresses up beef for any special occasion. -Tarah Pessel, Clarkston, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in 1 tablespoon butter until tender. Add garlic, 1/4 teaspoon salt and oregano; cook and stir 1 minute. Add tomato paste; cook and stir 2 minutes longer., Gradually whisk in wine. Bring to a boil. Reduce heat; simmer until reduced by half. Strain sauce and return to pan. Gradually stir in remaining butter until melted. Add 1/4 teaspoon pepper. Remove from the heat; keep warm., Sprinkle steaks with remaining salt and pepper. Drizzle with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cover and let stand for 3-5 minutes. Serve with wine sauce.
Nutrition Facts : Calories 296 calories, Fat 18 g fat (6 g saturated fat), Cholesterol 62 mg cholesterol, Sodium 331 mg sodium, Carbohydrate 4 g carbohydrate (2 g sugars, Fiber 1 g fiber), Protein 25 g protein.
BEEF FILLET WITH RED WINE SAUCE
Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast
Provided by Marcus Wareing
Categories Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 17
Steps:
- Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
- Pour the Port and wine into a large pan and simmer until reduced to a glaze. - this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
- Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
- Add the butter, cube by cube, and - when foaming - baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre - it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
- Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.
Nutrition Facts : Calories 636 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Remove the tenderloin from the refrigerator 1 hour prior to cooking.
- On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
- Preheat the oven to 225 degrees F.
- Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
- Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
- Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
- Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
- Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
FILET MIGNON WITH MUSHROOM RED WINE SAUCE
Steps:
- Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
- In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
- Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
- Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
- Spoon the sauce over the steaks and serve.
FILET MIGNON WITH RED WINE SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high heat.
- Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
- Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
- Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
BEEF FILETS WITH PORTOBELLO SAUCE
These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. -Christel Stein, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.
Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges
ROAST FILLET OF BEEF IN RED-WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 - 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Sprinkle meat on all sides with salt and pepper. Rub with oil.
- Put beef in a small shallow roasting pan and place on bottom rack of oven. Bake 25 minutes, turning once or twice as it roasts.
- Transfer meat to a warm platter. Cover loosely with foil to keep it warm.
- Pour off fat from pan. Place pan on top of stove and add shallots. Cook briefly, stirring, and add wine. Cook and reduce by half. Add broth, thyme, bay leaf and any juices that have accumulated around beef. Cook over high heat for about 5 minutes or until the sauce is reduced by 3/4 cup. Swirl in the butter.
- Transfer meat to a warm serving platter. Strain sauce over meat, slice on the bias and serve.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 230 milligrams, Sugar 1 gram, TransFat 0 grams
FILLET OF BEEF IN RED WINE SAUCE
Provided by Bryan Miller And Pierre Franey
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season fillets with salt and pepper to taste. Place one tablespoon of butter in a saucepan over medium-high heat. When butter melts, add fillets and cook for 3 to 4 minutes a side, depending on desired doneness. Remove and keep warm.
- Remove half of fat from pan and add shallots. Cook over low heat for about 2 minutes. Add wine, bay leaf, thyme and tomato paste. Increase heat to medium high, and stir. Reduce liquid to about 1/3 cup. Strain sauce through a fine sieve into a small saucepan. Bring to a boil, remove from heat and stir in remaining butter.
- Place fillets on warm serving plates. Divide sauce over four portions. Sprinkle with freshly ground black pepper.
BEEF FILET WITH WINE SAUCE
Make and share this Beef Filet With Wine Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pour the wine and water into a 4-quart saucepan , and drop in the garlic, onion, carrot, celery, porcini, rosemary, and 1/2 teaspoon salt.
- Bring to a boil, set the cover ajar, adjust the heat to maintain a steady simmer, and cook for an hour or more, until the vegetables have exhausted all their flavors and the liquid level has reduced by half.
- Set a sieve over a bowl, and pour the entire contents of the saucepan into it, straining out the solids and collecting the sauce in the bowl.
- Press the vegetables with a big spoon to release more sauce.
- Rinse the saucepan, pour the strained sauce back into it, and bring to a boil.
- Cook, uncovered, adjusting the heat so the sauce reduces steadily without scorching, until thickened and flavorful, about 1 1/2 cups in volume.
- Season with 1/2 teaspoon salt, and keep the sauce warm.
- Meanwhile, tie loops of kitchen twine tightly round the filet to keep it compact, even in shape, and easier to handle.
- Tie the first loops an inch in from either end of the filet, and more loops at 2-inch intervals along the length.
- When you are ready to cook the filet, sprinkle the remaining teaspoon salt all over its surface.
- Pour the olive oil into a 12-inch saute pan or skillet; set it over med-high heat, and put in the beef.
- Pan-sear the filet for 15 minutes, more or less, depending on how well-done or rare you like it.
- Frequently roll and shift the tied meat in the pan, so it cooks and colors evenly on all sides, until crusty on the outside and med-rare inside.
- Turn off the heat and put filet on a warm plate.
- To finish the sauce, pour it all into the searing skillet, turn on the heat, and bring the liquid to a boil while scraping up all the browned bits from the skillet bottom.
- Stir to incorporate this flavorful glaze into the sauce as it heats.
- While the sauce is boiling, drop in the cold butter, one piece at a time, vigorously whisking each one to incorporate it fully with the sauce before adding the next piece.
- When the last bit of butter has disappeared in the sauce, turn off the heat and stir in the honey until it disappears.
- To serve: slice the meat crosswise into 1/2-inch slices, snipping and removing the twine loops as you cut.
- Drizzle some of the wine sauce on a warm rimmed serving platter, and arrange the beef slices on top of the sauce (or drizzle a couple spoonfuls of sauce on rimmed dinner plates and top with individual portions of sliced beef).
- Serve immediately, with remaining sauce in a bowl to be passed at the table.
Nutrition Facts : Calories 818.8, Fat 55.1, SaturatedFat 24.2, Cholesterol 223.3, Sodium 835.7, Carbohydrate 10, Fiber 1.4, Sugar 4.2, Protein 45.4
BEEF MEDALLIONS IN RED WINE SAUCE
Provided by James G. Nichols
Categories Beef Sauté Valentine's Day Bon Appétit Rhode Island
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over.
FILET WITH A MERLOT SAUCE
Filet Mignon with an excellent Merlot wine sauce.
Provided by CANMAD7
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
- In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
- Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 6.3 g, Cholesterol 96.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 6.8 g, Sodium 353.6 mg, Sugar 1.5 g
More about "beef filet with wine sauce recipes"
FILET MIGNON WITH RED WINE SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (8)Total Time 30 minsCategory Dinner, Beef, SteakCalories 535 per serving
FILET DE BOEUF AU VIN DE MARCILLAC (FILET OF BEEF WITH …
From saveur.com
ROAST FILLET OF BEEF WITH MUSHROOM RED WINE …
From simply-delicious-food.com
BEEF FILET WITH WINE SAUCE RECIPE | EPICURIOUS
From epicurious.com
Servings 6Author Condé Nast
BEEF FILETS WITH POMEGRANATE-PINOT SAUCE RECIPE
From myrecipes.com
PAN ROASTED FILET WITH RED WINE REDUCTION SAUCE
From certifiedangusbeef.com
BEEF FILETS & RED WINE SAUCE & ROASTED VEGGIE FRIES …
From myrecipes.com
FILET MIGNON WITH SHERRY MUSHROOM SAUCE | RECIPE
From pinterest.ca
FILLET STEAK WITH MOREL MUSHROOM AND WINE SAUCE RECIPE
From bbc.co.uk
WHAT MAKES BIG MAC SAUCE SO GOOD? - ALLRECIPES
From allrecipes.com
FILET MIGNON IN MUSHROOM WINE SAUCE
From natashaskitchen.com
You'll also love