Merlot Filet Mignon
Total TimePrep/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 until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. 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 until slightly thickened and butter is melted, 1-2 minutes. Serve with steaks.
Nutrition Facts1 steak with 2 tablespoons sauce: 690 calories, 43g fat (20g saturated fat), 165mg cholesterol, 279mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 49g protein.
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!
Nov 8, 2013
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.
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.
Apr 10, 2012
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.
Dec 23, 2011
This is simply awesome!!
Jul 26, 2011
Nothing to write home about. Sauce too oily and separates from the wine.