So, if you don't like the wine to start, it will not make a good sauce. Thank you! 1350. Sorry, our subscription service is unavailable. Get a premium steakhouse experience right at home! I suspect this sauce will be just as good with a ribeye. Filet Mignon with Red Wine Sauce. https://www.tasteofhome.com/recipes/filet-mignon-with-red-wine-sauce Elise is dedicated to helping home cooks be successful in the kitchen. Step 2, Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. 3 Sear the steaks on one side: Heat 2 tablespoons of oil in a cast iron pan on high heat for 1 minute. Licensing inquiries for commercial use, publication and general distribution can be sent to email@example.com. Heat oil in a nonstick skillet over medium-low heat. Have you ever noticed how crowded restaurants are on Valentine’s Day? 1 splash oil. Let stand at room temperature about 20 minutes before cooking. Turn and cook on the other side and sear for 5 more minutes. 1 Prepare the steaks: Your steaks should already be trimmed of the tough silver skin. https://natashaskitchen.com/filet-mignon-recipe-mushroom-sauce-video This site is great for showing home cooks how to make great dishes from scratch. Making two filets tonight! Generously season each side of the steaks with salt and pepper. This Steakhouse Filet Mignon with Red Wine Reduction is that steak. You will need to Insert meat thermometer into one of the filets thru its side. There’s no acid in the recipe other than in the wine. December 31, 2014. Written by Elicit Folio. Preheat the oven to 375°F. Stir in horseradish. Add 2 cups red wine. Preheat oven to 400 degrees F. Sprinkle salt and pepper over both sides of steak. It’s amazing and I can’t wait to top my grilled filet mignon with it tonight. January 19th, 2019 - 8:59am . Slice the steak against the grain and serve with the sauce. Filet Mignon with Red Wine Sauce Recipe. Come on into my home kitchen, completely outfitted with Viking Appliances. Each filet is coated in a mixture of garlic, rosemary and seasonings before being perfectly seared on the grill. I used Filet Mignon for this recipe but feel free to substitute your favorite cut of steak… it will be delicious. Wondeful post. I love your style and you know what you’re talking about!!! *If you have thicker steaks, you can butterfly them and cook on the stovetop as directed here, or you can sear them on the stovetop and finish them in a 350°F oven for 10 minutes or more, until the center of the steaks are done to your liking. Swirl each tablespoon into the sauce until it is completely incorporated before adding the next tablespoon of butter. Directions for: Filet Mignon with Creamy Red Wine Sauce Ingredients. If you want a thick steak and you like your steak rare, or medium rare, you’re in luck, this will be easy. Grilled Filet Mignon with Red Wine Sauce. If your steak has the chain attached and you don't want to serve it, cut it away and save for another purpose. Your comment may need to be approved before it will appear on the site. Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes. If you have a thick steak (2 inches or more) and you want your steak medium or medium well, then you may want to butterfly it first. Did you know you can save this recipe and order the ingredients for. There is something better. Romantic! Serve with healthy mashed cauliflower for a full meal. Filet Mignon with Red Wine Sauce. Although this producer makes very good Port wines, their red table wines are garnering more and more critical acclaim. I’ve made this recipe for myself and my wife. By. Add 1/2 cup cream and boil until sauce thickens slighly (2 min). Trim away the ends of the tenderloin and cut away any silver skin. Pour in wine and scrape up any browned bits with a wooden spoon. Many thanks to Mike Carroll, meat department manager of Sacramento's Corti Brothers market, for showing us how he makes his "heart" shaped cuts of tenderloin. Prep time: 10 minutes; Cook time: 20 minutes; Yield: Serves 2-4; As with any recipe that calls for a substantial amount of wine, use a wine that you enjoy drinking. Tender juicy filet mignon is pan-seared, then finished in the oven until it is melt-in-your-mouth tender. 1/2 cup balsamic vinegar. FamilySpice Family Spice images and content are copyright protected. Just before getting ready to cook, pat the meat dry with paper towels, then coat with oil. Heat a large cast iron skillet over medium-high heat and add olive oil. If the chain muscle is still attached, you can make a lovely heart shape with the steak. 1 pinch salt. Item No. Swirl to coat the pan. Please do not use our photos without prior written permission. Thanks again. Remove filets from the skillet and set on a plate, lightly tent with tin foil and set aside. Servings. butter. So, if you don’t like the wine to start, it will not make a good sauce. The tenderloin muscle is called “tenderloin” because it is just that, tender. This is wonderful. … This recipe is ideal for a 6-8 ounce portion, roughly 2-3 inches thick. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. It’s the kind of meal that will make you ask, “Why go out?”. Here’s an example of butterflying a thick filet mignon into a heart shape. Traditionally, the sauce would be made using a Bordeaux wine, but these wines are some of the most expensive in the world, so barring a Bordeaux, a good-quality dry red wine will suffice. Adventures in red wine reduction would make it tough, like a shank or shoulder sauce for tonight and just... This tonight and it was delicious and set aside an excellent tutorial from Fine cooking trimming... Can benefit Simply Recipes stove and brown the onions Hair of SteamyKitchen.com Valentines dinner, BIG hit!. 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