Fillet of Beef In Red Wine Sauce
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4filets mignons, about 6 ounces each
- Salt and freshly ground black pepper to taste
- 3tablespoons butter
- 4tablespoons minced shallots
- 1½cups Beaujolais
- 1small bay leaf
- 2sprigs fresh thyme
- 1teaspoon tomato paste
Preparation
- Step 1
Season fillets with salt and pepper to taste. Place one tablespoon of butter in a saucepan over medium-high heat. When butter melts, add fillets and cook for 3 to 4 minutes a side, depending on desired doneness. Remove and keep warm.
- Step 2
Remove half of fat from pan and add shallots. Cook over low heat for about 2 minutes. Add wine, bay leaf, thyme and tomato paste. Increase heat to medium high, and stir. Reduce liquid to about ⅓ cup. Strain sauce through a fine sieve into a small saucepan. Bring to a boil, remove from heat and stir in remaining butter.
- Step 3
Place fillets on warm serving plates. Divide sauce over four portions. Sprinkle with freshly ground black pepper.
Private Notes
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Cooking Notes
Elizabeth
I cooked the steak at lower heat and for a little longer (10-12 minutes total) to end up at medium/medium-well. There wasn't much fat on the steaks so not much left in the pan, so I left it all when I added the shallots. I also just used an $8 bottle of cabernet sauvignon (and probably didn't let it reduce quite long enough), but the end result was delicious and the sauce prep time was just long enough for the steaks to rest.
Belinda S
I didn't have Beaujolais and substituted a Cabernet instead. It seemed to be a little heavier so I served it on the side and let guests spoon it on themselves. Flavor was excellent, and would make again.
Es
I made the red-wine sauce with a light burgundy and it was delicious over a steak. Very nice and good for dipping bread into. I cooked the shallots in a little olive oil as we had grilled the steak.
Cook in Boston
Delicious and easy dish. Also $$$. I used more shallots, less wine and didn't strain out the good bits in the sauce. Also more butter since this is a lean cut of meat.
John
For one 2" thick filet: 2 1/2 Tbl butter 2 Tbl minced shallots 3/4 cup cab or other red 2 small bay leafs big pinch of dried thyme 1/2 tsp of 2x strength Italian tomato paste 2" thick filet - 3 min and 3 1/2 min - tented with aluminum foil while prepared sauce. Cooked sauce on low heat until quite thick. Yummy! I don't have a rotation, but will use this easy and flavorful recipe again.
Jane Let me cook everywhere and anywhere
I used a good quality olive oil, (higher burn than butter), on the initial cooking of the filet, was delicious.
John
Made this with red chili instead of wine and used cilantro instead of thyme. Very New Mexican and wonderful over filet.
John Colm
I threw in some button mushrooms and sauteed them along w/ the steak, which was also cooked in a cabernet. Delish!
Andrea
Really good and easy. I also added a handful of sliced mushrooms to shallots. Added a handful of feta cheese to wine sauce. Served with steamed fingerlings and chopped mint. Salad with lime/olive oil dressing.
Es
I made the red-wine sauce with a light burgundy and it was delicious over a steak. Very nice and good for dipping bread into. I cooked the shallots in a little olive oil as we had grilled the steak.
Patrick
Served with mashed potatoes and a green vegetable, this is one of the most pleasing meals on a plate, to the eye and to the palate.
Elizabeth
I cooked the steak at lower heat and for a little longer (10-12 minutes total) to end up at medium/medium-well. There wasn't much fat on the steaks so not much left in the pan, so I left it all when I added the shallots. I also just used an $8 bottle of cabernet sauvignon (and probably didn't let it reduce quite long enough), but the end result was delicious and the sauce prep time was just long enough for the steaks to rest.
Belinda S
I didn't have Beaujolais and substituted a Cabernet instead. It seemed to be a little heavier so I served it on the side and let guests spoon it on themselves. Flavor was excellent, and would make again.
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