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Filet Mignon with Red Wine Sauce

 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
6 ServingsPrep: 30 min. Grill: 15 min.


  • 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


  • 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

2 of 2

Filet Mignon with Red Wine Sauce (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.