Best 7 Fillet Of Beef In Red Wine Sauce Recipes

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Indulge in a culinary masterpiece with our exquisite fillet of beef in red wine sauce. This classic dish tantalizes taste buds with its tender, juicy beef fillet enveloped in a rich, flavorful red wine sauce. Savor the harmonious blend of savory and sweet notes, complemented by the subtle hints of herbs and spices. Accompanying this main course are two delectable recipes: a creamy mashed potato that provides a velvety backdrop for the beef, and a vibrant green bean almondine that adds a refreshing crunch and a touch of elegance to the plate. Prepare to embark on a culinary journey that promises satisfaction with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

FILET MIGNON WITH RED WINE SAUCE



Filet Mignon with Red Wine Sauce image

If you need a company-pleasing entree, but have no time to fuss...let them eat steak! Savory wine sauce dresses up beef for any special occasion. -Tarah Pessel, Clarkston, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 medium onion, thinly sliced
3 tablespoons butter, divided
2 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon dried oregano
2 tablespoons tomato paste
1-1/4 cups dry red wine or beef broth
1/2 teaspoon pepper, divided
6 beef tenderloin steaks (4 to 6 ounces each)
3 tablespoons olive oil

Steps:

  • In a large saucepan, saute onion in 1 tablespoon 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., 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., 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 (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cover and let stand for 3-5 minutes. Serve with wine sauce.

Nutrition Facts : Calories 296 calories, Fat 18 g fat (6 g saturated fat), Cholesterol 62 mg cholesterol, Sodium 331 mg sodium, Carbohydrate 4 g carbohydrate (2 g sugars, Fiber 1 g fiber), Protein 25 g protein.

BEEF FILLET WITH RED WINE SAUCE



Beef fillet with red wine sauce image

Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast

Provided by Marcus Wareing

Categories     Dinner, Lunch, Main course, Supper

Time 1h50m

Number Of Ingredients 17

1.3kg well-aged beef fillet
50ml vegetable oil
100g unsalted butter , cubed
200ml olive oil
½ small pack thyme , leaves picked and roughly chopped
3 rosemary sprigs, leaves picked and roughly chopped
1 whole garlic bulb , top third cut off and discarded
250ml port
500ml red wine
1 tbsp vegetable oil
140g beef scraps (ask your butcher for these) or braising steak, chopped
4 shallots , sliced
2 garlic cloves , bashed
12 white peppercorns
¼ small pack thyme
1 bay leaf
1l beef stock

Steps:

  • Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
  • Pour the Port and wine into a large pan and simmer until reduced to a glaze. - this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
  • Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
  • Add the butter, cube by cube, and - when foaming - baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre - it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
  • Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.

Nutrition Facts : Calories 636 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium

TENDERLOIN OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE



Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

1 tablespoon canola oil
2 beef fillet steaks (about 6 ounces each)
Salt and coarsely ground black pepper
8 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
1/2 shallot, finely diced
1/2 cup red wine
1/2 cup beef stock
1 tablespoon cold unsalted butter
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat the oil in a skillet over high heat. Sprinkle the fillets with salt and pepper on both sides. Place the fillets into the skillet and sear until golden brown. Turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the fillets to a plate. Remove all but 1 1/2 tablespoons of the fat in the skillet and return to high heat. Add the mushrooms and shallots, and season with salt and pepper. Cook until golden brown and their liquid has evaporated. Add the red wine and cook until reduced by half. Add the stock and cook until reduced by half. Whisk in the butter and mustard and cook for 30 seconds. Taste and season with salt and pepper if needed. Garnish with the parsley.
  • Top the now-rested fillets with the sauce and taste.

FILET MIGNON WITH RED WINE SAUCE



Filet Mignon with Red Wine Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

6 (4 to 6-ounce) filet mignons
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine

Steps:

  • Preheat grill to medium-high heat.
  • 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. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
  • Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with 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. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. 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. 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.
  • Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.

ROAST FILLET OF BEEF IN RED-WINE SAUCE



Roast Fillet of Beef in Red-Wine Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 - 6 servings

Number Of Ingredients 9

1 center-cut fillet of beef, about 1 3/4 pounds, well trimmed and tied
Salt and freshly ground pepper to taste
1 tablespoon oil
2 tablespoons finely chopped shallots
1 cup dry red wine
1/2 cup fresh or canned beef broth
2 sprigs fresh thyme or 1/2 teaspoon dry
1 small bay leaf
2 tablespoons butter

Steps:

  • Preheat oven to 450 degrees.
  • Sprinkle meat on all sides with salt and pepper. Rub with oil.
  • Put beef in a small shallow roasting pan and place on bottom rack of oven. Bake 25 minutes, turning once or twice as it roasts.
  • Transfer meat to a warm platter. Cover loosely with foil to keep it warm.
  • Pour off fat from pan. Place pan on top of stove and add shallots. Cook briefly, stirring, and add wine. Cook and reduce by half. Add broth, thyme, bay leaf and any juices that have accumulated around beef. Cook over high heat for about 5 minutes or until the sauce is reduced by 3/4 cup. Swirl in the butter.
  • Transfer meat to a warm serving platter. Strain sauce over meat, slice on the bias and serve.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 230 milligrams, Sugar 1 gram, TransFat 0 grams

FILLET OF BEEF IN RED WINE SAUCE



Fillet of Beef In Red Wine Sauce image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, easy, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 filets mignons, about 6 ounces each
Salt and freshly ground black pepper to taste
3 tablespoons butter
4 tablespoons minced shallots
1 1/2 cups Beaujolais
1 small bay leaf
2 sprigs fresh thyme
1 teaspoon tomato paste

Steps:

  • 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.
  • 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 1/3 cup. Strain sauce through a fine sieve into a small saucepan. Bring to a boil, remove from heat and stir in remaining butter.
  • Place fillets on warm serving plates. Divide sauce over four portions. Sprinkle with freshly ground black pepper.

BEEF MEDALLIONS IN RED WINE SAUCE



Beef Medallions in Red Wine Sauce image

Provided by James G. Nichols

Categories     Beef     Sauté     Valentine's Day     Bon Appétit     Rhode Island

Yield Serves 4

Number Of Ingredients 8

1 1 1/2-pound beef tenderloin
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 teaspoon dried thyme
1 tablespoon all purpose flour
2 cups canned beef broth
2 cups dry red wine

Steps:

  • Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over.

Tips:

  • Choose the right cut of beef: Fillet of beef, also known as tenderloin, is a premium cut of meat that is known for its tenderness and flavor. It is important to choose a high-quality cut of beef that is well-marbled, as this will help to ensure that the meat is juicy and flavorful.
  • Sear the beef properly: Searing the beef helps to create a flavorful crust and lock in the juices. To properly sear the beef, heat a heavy-bottomed skillet over high heat and add a little oil. Season the beef with salt and pepper and then sear it for 2-3 minutes per side, or until it is browned.
    Make a flavorful red wine sauce: The red wine sauce is what really makes this dish special. To make the sauce, simply simmer red wine, beef broth, shallots, garlic, and herbs in a saucepan until it has reduced by half. The sauce should be rich and flavorful, with a slight sweetness from the wine.
  • Cook the beef to the desired doneness: Fillet of beef is a relatively tender cut of meat, so it can be cooked quickly. However, it is important to cook it to the desired doneness, as overcooking can make the meat tough. For medium-rare, cook the beef for 8-10 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit.
  • Let the beef rest before serving: Once the beef is cooked, it is important to let it rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Conclusion:

Fillet of beef in red wine sauce is a classic dish that is perfect for a special occasion. The tender beef, flavorful sauce, and simple presentation make this dish a surefire winner. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a special meal to impress your friends or family, give fillet of beef in red wine sauce a try. You won't be disappointed.

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