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Filet Mignon with Red Wine Sauce Recipe

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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

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Filet Mignon with Red Wine Sauce Recipe

Prep: 30 min. Grill: 15 min.

Yield: 6 Servings

30 15 45

Ingredients

1 medium onion, thinly sliced
3 tablespoons butter, divided
2 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon dried oregano
2 tablespoons tomato paste
1-1/4 cups dry red wine or beef broth
1/2 teaspoon pepper, divided
6 beef tenderloin steaks (4 to 6 ounces each)
3 tablespoons olive oil

Directions

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 145°; medium, 160°; well-done, 170°). Cover and let stand for 3-5 minutes. Serve with wine sauce. Yield: 6 servings.

Nutritional Facts 1 steak with 2 tablespoons sauce equals 296 calories, 18 g fat (6 g saturated fat), 62 mg cholesterol, 331 mg sodium, 4 g carbohydrate, 1 g fiber, 25 g protein.

Originally published as Filet Mignon with Red Wine Sauce in Country Woman December/January 2009, p29

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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