Merlot Filet Mignon Recipe

Merlot Filet Mignon Recipe photo by Taste of Home

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Although this filet is such a simple recipe, you can feel confident serving it to your guests. The rich sauce adds a touch of elegance. Just add a salad and rolls.—Jauneen Hosking, Waterford, Wisconsin

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Merlot Filet Mignon Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

5 15 20

Ingredients

2 beef tenderloin steaks (8 ounces each)
3 tablespoons butter, divided
1 tablespoon olive oil
1 cup merlot
2 tablespoons heavy whipping cream
1/8 teaspoon salt

Directions

In a small skillet, cook steaks in 1 tablespoon butter and oil over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened and butter is melted. Serve with steaks. Yield: 2 servings.

Nutritional Facts 1 steak with 2 tablespoons sauce equals 690 calories, 43 g fat (20 g saturated fat), 165 mg cholesterol, 279 mg sodium, 4 g carbohydrate, 0 fiber, 49 g protein.

Originally published as Merlot Filet Mignon in Taste of Home August/September 2011, p65