Filet Mignon with Red Wine Sauce Recipe

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Filet Mignon with Red Wine Sauce Recipe
Filet Mignon with Red Wine Sauce Recipe photo by Taste of Home
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Filet Mignon with Red Wine Sauce Recipe

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4.5 3 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Grill: 15 min.

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 145°; medium, 160°; well-done, 170°). Cover and let stand for 3-5 minutes. Serve with wine sauce. Yield: 6 servings.
Originally published as Filet Mignon with Red Wine Sauce in Country Woman December/January 2009, p29

Nutritional Facts

1 steak with 2 tablespoons sauce: 296 calories, 18g fat (6g saturated fat), 62mg cholesterol, 331mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 25g protein.

  • 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
  1. 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.
  2. 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.
  3. 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 145°; medium, 160°; well-done, 170°). Cover and let stand for 3-5 minutes. Serve with wine sauce. Yield: 6 servings.
Originally published as Filet Mignon with Red Wine Sauce in Country Woman December/January 2009, p29

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Reviews forFilet Mignon with Red Wine Sauce

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Egrassle User ID: 7136138 176819
Reviewed Feb. 13, 2013

"I have shared with several family members. All of them have enjoyed this recipe!"

MY REVIEW
jicook13 User ID: 5843439 177285
Reviewed Dec. 10, 2011

"I made it with red wine and that was all I could taste, next time I will try with the beef broth."

MY REVIEW
jcradd User ID: 4651621 177465
Reviewed Feb. 9, 2010

"Just an excellent meal! We served it with a Baby Spinach and Shrimp salad! Very Delicious!

Jcradd"

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