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Merlot Filet Mignon

 Merlot Filet Mignon
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
2 ServingsPrep/Total Time: 20 min.


  • 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.
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.