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
Filet Mignon with Red Wine Sauce
Filet Mignon with Red Wine Sauce
Prep Time
30 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 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
Directions
- 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 medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cover and let stand for 3-5 minutes. Serve with wine sauce.
Nutrition Facts
1 steak with 2 tablespoons sauce: 296 calories, 18 g fat (6 g saturated fat), 62 mg cholesterol, 331 mg sodium, 4 g carbohydrate (2 g sugars, 1 g fiber), 25 g protein.
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