Filet Mignon with Red Wine Sauce

Name: Filet Mignon with Red Wine Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 591 milliliters dry red wine; 680 grams filet mignons; 1 Tbsp minced garlic; 6 servings Kosher salt and freshly ground black pepper; 3 Tbsps extra-virgin olive oil; 1 onion, thinly sliced; 1 teaspoon dried oregano; 59 milliliters tomato paste; 6 Tbsps cold unsalted butter

Filet Mignon with Red Wine Sauce might be a good recipe to expand your main course repertoire. One portion of this dish contains roughly 22g of protein, 43g of fat, and a total of 575 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. 6 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 55 minutes. It is a good option if you're following a gluten free and primal diet. If you have onion, kosher salt and pepper, garlic, and a few other ingredients on hand, you can make it. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert.

Instructions

Preheat grill to medium-high heat.

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Grill

Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare.

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Salt And Pepper

Olive Oil

Steak

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Grill

Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

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Steak

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Cutting Board

Aluminum Foil

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat.

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Butter

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Sauce Pan

Add the onions and saute until tender, about 5 minutes. Season with salt.

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Onion

Salt

Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly.

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Tomato Paste

Oregano

Garlic

Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.

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Sauce

Wine

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Whisk

Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer.

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Sauce

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Sauce Pan

Sieve

Frying Pan

Bowl

Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

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Salt And Pepper

Butter

Sauce

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Whisk

Place filets on each of 6 dinner plates.

Drizzle the sauce over the filets and serve.

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Sauce