- 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
- 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.
Reviews for Merlot Filet Mignon
"I didn't have Merlot, so I had to use a red blend. I also also added sauteed mushrooms to the sauce. These steaks were delicious. Good recipe!"
"I gave this recipe a four because I made a few adjustments. I used weber Chicago steak seasoning and when the temperature got to about 120 degrees I wrapped very well in aluminum foil placed in the oven at 190 degrees for about 20 minutes. The steak was delicious and tender. The sauce I thought could use a bit more seasoning."
"We substituted a cabernet for the Merlot. Loved the sauce...was good with the orzo we had with it as well. Will definitely make this one again."
"This was definitely easy to prepare and did deliver an awesome meal. The sauce was pretty good but didn't add that much to the steak."
"This is simply awesome!!"
"Nothing to write home about. Sauce too oily and separates from the wine."