Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, filet mignon with red wine sauce. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Filet mignon with red wine sauce is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Filet mignon with red wine sauce is something that I’ve loved my whole life.

Add the garlic and oregano and. Filet Mignon with Red Wine Sauce Filet mignon steak, pan seared and served with a sauce of a red wine reduction with butter. She has an MA in Food Research from Stanford University. Learn about Simply Recipes' Editorial Process.

To get started with this recipe, we must first prepare a few components. You can have filet mignon with red wine sauce using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Filet mignon with red wine sauce:

1. Make ready 1 medium onion, thinly sliced
2. Get 3 tablespoons butter, divided
3. Get 2 garlic cloves, minced
4. Get 3/4 teaspoon salt, divided
5. Take 1/2 teaspoon dried oregano
6. Prepare 2 tablespoons tomato paste
7. Get 1 1/4 cups dry wine or beef broth
8. Get 1/2 teaspoon pepper, divided
9. Take 6 beef tenderloin steaks(4 to 6 ounces each)
10. Make ready 3 tablespoons olive oil

Sprinkle steaks with remaining salt and pepper. Add half of the shallots and saute until tender for a couple of minutes. Filet Mignon With Red Wine Tomato Sauce. by David Plath, Chef, Grana, Jamesport, New York. Pour in wine and scrape up any browned bits with a wooden spoon.

Instructions to make Filet mignon with red wine sauce:

1. In a saucepan, sauté onion 1 tablespoons 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 (medium- rare, a thermometer should read 145F; medium, 160F. Well done, 170F) cover and let stand for 3-5 minutes. Serve with wine sauce.

Filet Mignon With Red Wine Tomato Sauce. by David Plath, Chef, Grana, Jamesport, New York. Pour in wine and scrape up any browned bits with a wooden spoon. Remove and discard rosemary and thyme sprigs. Whisk in last tablespoon of butter. Slice the steak against the grain and serve with the sauce.

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