Merlot Filet Mignon Recipe
Merlot Filet Mignon Recipe photo by Taste of Home

Merlot Filet Mignon Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Merlot Filet Mignon in Taste of Home August/September 2011, p65

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.

Reviews for Merlot Filet Mignon

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 8, 2013 Edited Jul. 6, 2014

"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."

MY REVIEW
Reviewed Feb. 4, 2013

"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."

MY REVIEW
Reviewed Apr. 10, 2012

"Delicious!"

MY REVIEW
Reviewed Jan. 22, 2012

"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."

MY REVIEW
Reviewed Dec. 23, 2011

"This is simply awesome!!"

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