Fillet of Beef In Red Wine Sauce
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Comments
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.
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.
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.
Very tasty! I used a cheaper cut of steak so that way it wasn’t too pricey. Not sure if the tomato paste did so much but will make again.
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.
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.