Merlot Filet Mignon

Name: Merlot Filet Mignon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings.
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

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

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.

Nutrition 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.

Originally published as Filet Mignon with Merlot Cream Sauce in Taste of Home August/September 2011

Reviews

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Average Rating:

Loiscooks

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!
Veronak

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.
akseascout

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.
mommyofmyboys

Apr 10, 2012

Delicious!
aug2295

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.
Merlotmania

Dec 23, 2011

This is simply awesome!!
ragsfood

Jul 26, 2011

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