Merlot Filet Mignon Recipe

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

Read Reviews
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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
Featured In: 32 Super Steak Recipes
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

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

  • 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
  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

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Reviews forMerlot Filet Mignon

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MY REVIEW
Loiscooks User ID: 3656565 243771
Reviewed Feb. 14, 2016

"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!"

MY REVIEW
Veronak User ID: 6435040 193494
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
akseascout User ID: 2504841 186816
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
mommyofmyboys User ID: 6364427 119722
Reviewed Apr. 10, 2012

"Delicious!"

MY REVIEW
aug2295 User ID: 4631582 182802
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
Merlotmania User ID: 6420706 196496
Reviewed Dec. 23, 2011

"This is simply awesome!!"

MY REVIEW
ragsfood User ID: 1034739 119714
Reviewed Jul. 26, 2011

"Nothing to write home about. Sauce too oily and separates from the wine."

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