Filet Mignon with Red Wine Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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If you need a company-pleasing entree, but have no time to fussâ¦let them eat steak! Savory wine sauce dresses up beef for any special occasion. âTarah Pessel, Clarkston, Michigan Ingredients:
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 |
Directions:
1. 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.
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 (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Cover and let stand for 3-5 minutes. Serve with wine sauce. Yield: 6 servings.
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