Merry Christmas! 2 250 grams thick filet mignon; 1/2 cup demi glace; 1/2 cup red wine; 1 medium shallot diced fine; 2 tbsp unsalted butter (optional) 2 tbsp clarified butter; salt and pepper; Instructions Parsnip Puree. Do it exactly as outlined. foodformyfamily.com/recipes/tenderloin-medallions-in-a-holiday-wine-sauce It came out perfect and your directions are outstanding. This will be my new go-to Christmas dinner recipe. This will be my go to for entertaining. Just season it to taste at the end; if it tastes bland, you probably just need to add salt (a bouillon cube or paste would do the trick too). Can we talk for a minute about the SAUCE????? Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer. Remove pan … You’ll get lots of flavor from the drippings. Bring the broth to a boil, using a wooden spoon to scrape the fond (brown bits) from the bottom of the pan. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. – that you have in the house. I served it with whipped potatoes and roasted vegetables for Christmas dinner and EVERYONE loved it. It taste good. Add wine and heat to boiling. This beef tenderloin with a rich red wine sauce is a true show-stopper. When all steaks are removed from pan, turn the heat back up to medium high. Add shallots and mushrooms; sauté for 4 minutes. Your instructions are perfect, I even added some mushrooms to the pan after the sear, before going in oven. I can make this with my eyes closed. This time it worked!! I think it would work to replace the shallots with a few cloves of garlic. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Prepared it in advance for tomorrow night. Once upon a time, I went to culinary school and worked in fancy restaurants. Begin by seasoning the beef with kosher salt and pepper. I double the sauce. It’s a hit for the holidays! Made this for our Christmas Eve dinner, followed the receipt to the letter. Just floated on top. Set an oven rack in the middle position and preheat the oven to, Season the beef all over with kosher salt and pepper. I had a 6 lb cut, and one end was slightly wider than the other. To same skillet, add shallot and cook over medium-high heat 5 minutes or until tender and golden, stirring occasionally. It was easy to follow, easy to prepare, and the final gourmet result far exceeded the ease of making it. My tenderloin is 6.6 pounds. Off the chart delicious. Hi Lauren, I definitely wouldn’t start over. Add stock and boil until reduced and thickened, 3 to 4 minutes longer. And watch videos demonstrating recipe prep and cooking techniques. I recommend using a thermometer with a remote probe — it will make the process stress free! I have a 6lb roast trying to figure out approx how long it will take so I can time the other courses. Cabininthewoodsblog. Meanwhile, pour off the fat from the roasting pan. Hope you enjoy! I checked the temperature while cooking and one end was perfect while the other end still had a way to go. I’m a constant cook and live very close to nature. Cook and stir for about 5 minutes or until the mushrooms and shallots soften. I would, Mary Ann. Whisk the flour-butter mixture, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Cook over medium-low heat until soft and translucent, 7 to 8 minutes. read more », Filet Mignon with Red Wine Reduction Sauce. Reduced anything creates deep, concentrated, rich flavors. I will have to cut it in half to sear it in my skillet. I have a dark brown, thick, smooth, GORGEOUS sauce. The sauce was a big hit, Followed your recipe and instructions to a tee, with the addition of some baby Bella’s. If I make this next Christmas, I would like to make two different sauces (One with shallots and one with ?) Wine sauce was incredible. Hi I’m wondering if any additions need to be made for high altitude cooking? Any idea what happened…twice? Pour in wine, bring to a … It was a bit thick but once I added the juices from the roasting pan it thinned out to a thinner and smoother consistency. Red wine reduction sauce at Amazon. Shallots with some reduced red wine, broth, and balsamic is my go-to sauce. We enjoyed this dish for Christmas dinner. I had to substitute bullion and dried thyme in the sauce but it tasted wonderful. Thank you for sharing. Get Filet Mignon with Mushroom Red Wine Sauce Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. The red wine sauce is time consuming but is also…to die for. Keep warm (cover and place in a 250 degree F oven). www.cab. The wine sauce is something I’d make to use on any steaks or london broil. The combination of the reduction sauce, with shallot, garlic, thyme, beef stock and butter, with a perfectly cooked filet is heaven on earth! Thank you for a perfect recipe! I will be using this recipe again and again and have already sent it to a few family members. The sauce can be made up to this point and refrigerated several days ahead of time. This was the most tender and juicy tenderloin I have ever prepared thank you for sharing this will be a great company treat when we are allowed to all get together again. I tried to make it this time in a Le Crueset pan….knowing exactly what to do and each time the butter never incorporated during the reduction. I did add a little slurry to the sauce after I added the pan juices to thicken just a tad. Remove the pan from … The wine sauce was awesome! Hi Mary Ann, as long as the whole tenderloin will fit in the pan, you can keep it in one piece. I’m excited to try this recipe! I’m not a huge meat eater but my husband said it was perfect. The recipe calls for a beef tenderloin roast, which is the most tender (and most expensive) cut of beef available. Thanks for your recipe. I plan to make this for my son’s birthday this week. Can I use a cast iron skillet? I was also nervous about not running an expensive cut of beef. https://cabininthewoodsblog.com/filet-mignon-with-red-wine-reduction-sauce Any advice? I was nervous about it being dry where I cut it, but it turned out great and evenly cooked on all pieces. I can use the oven but the stove will be too crowded there. Made this for Christmas Eve Dinner – it was great. Now I’m not sure if I made the wrong choice buying unsalted broth after tasting, or if the flavor all comes together at the end. Any solutions. Recipe by Sara Haas, RDN, LDN. Add dry red wine, cognac, demi glace or beef stock, mushrooms and shallots to skillet and cook over high heat. Hi Jenn, I made this for Christmas dinner like so many. Thanks, Mary Ann. It was absolutely delicious. Place in a pot with the milk and cook at … Translated from French, beurre rouge literally means “red butter.” It is a savory yet slightly tangy sauce made with shallots, herbs, red wine, and butter. Brown the beef here and put in the oven there? You may have a little extra but I’d rather have a bit too much sauce than not enough. Best fresh tomato soup on the planet! This field is for validation purposes and should be left unchanged. Add the red wine and the stock and reduce by half. Thank you thank you for the wonderful recipe! Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot. There’s no poking, cutting, peeking, or guesswork involved. Raise heat to high and cook until wine has reduced by half. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making the tenderloin juicy. My son in law is a foodie and he said best he’s ever had. The only thing I substituted was corn starch instead of flour. Using a spoon, mix together into a paste. Turn the tenderloin so that the un-seared side is down and transfer the skillet directly to a 400°F oven. If it doesn’t, no worries – no need to do any tying. Scrumptious, decadent, rich and the absolute perfect accompaniment to the tenderloin. Hi Jenn I made the red wine sauce ahead of time and noticed it separated in the fridge. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. This recipe can’t be beat. I think I need to wait a little more after I add each spoonful and whisk a little better. I had a bit of sauce leftover and used it on a seared duck breast the next day and it was also heavenly! (15min drive) or 3. Any thoughts? Thank you for posting. (adsbygoogle = window.adsbygoogle || []).push({}); Welcome to the Cabin in the Woods! It was a hit! We served it with scalloped potatoes and roasted Brussels sprouts. Learn how your comment data is processed. What the heck? I just don’t think I reduced enough the first time. Everyone thought it was outstanding. Stir in demi-glace and continue to cook until sauce is a syrupy consistency; stir in butter. finely chopped shallots, from 2-3 large shallots, Kosher salt (1/2 teaspoon per pound of beef), Freshly ground black pepper (1/4 teaspoon per pound of beef), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Moroccan-Style Brisket with Dried Fruit and Capers, While the liquid is reducing, place the remaining, Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Hi the only pan I have big enough is a cast iron would that be ok to use? I will certainly do it again. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften … We are not onion eaters and I knew that that would be a problem but I made the sauce following your instructions and it tasted great but if you don’t like onions, or shallots in this case, you can definitely taste them. Thanks, Mary Ann. Is it ok to roast in a roasting pan make of stainless steel or a rimmed cookie sheet? Recipe on ww, Antique sale can’t be too far off!!!! If yours comes that way, leave the string on until after it’s cooked. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the … Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce. If you slice it too soon, the juices will pour out of it. I’m making the wine sauce tonight in preparation for cooking the tenderloin tomorrow. This tenderloin was perfect. Hi Susan, I wouldn’t skim it — it should come back together once warmed. Freemark Abbey's Restoration Red is a perfect companion to this filet mignon recipe. It has a velvety texture created by slowly whisking cold butter into the red wine reduction over heat in a process known as emulsification. Deglaze the pan with the Cabernet wine. Serve the beef, passing the red wine sauce at the table. I’ve put together a medley of my tried, true and mouthwatering Thanksgiving recipes that you and your …, I am the proud owner of 3 new cast iron skillets! If you’re thinking, “Beef tenderloin is such an expensive cut. Hi May, I’d go with option #2 – do the messy part at home, then pop it in the oven when you get there. I made the decision to cut the roast in half and remove the “done” half and let the other half roast until the correct temperature. Can I use reduced sodium beef broth with this recipe or will it lessen the flavor too much of the sauce? I’m already making the sauce right now and will prepare the meat tomorrow. Returned to the pan, the steaks were heated to the desired doneness, then served with the pan sauce. Hi Erica, So strange! Ingredients 2-4 filet mignon steaks, 1 to 2 inches thick* Salt Extra virgin olive oil or canola oil 3-4 Tbsp unsalted butter, divided 2 cups full bodied red wine ( Roast until an instant-read thermometer inserted into the center of the meat registers 120ºF for medium-rare, 15 to 20 minutes, or until done to your liking. Set aside. Cook 1 minute. It turned out great. Cook 1 minute, stirring. Thanks I’m advance!! Should I start over? — Caroline Lee Depcik on December 23, 2020. https://www.traegergrills.com/recipes/bacon-wrapped-filet-mignon-red-wine Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Hi Tululeh, I’ve never done it, but it should work. Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Did it come together? The one I use has a leave-in probe and remote monitor (like this one), so I know when the roast is done without ever even opening my oven. I used your recipe for Christmas Eve dinner. Add the mushrooms and the shallots and cook until the shallot is translucent. The kids fought over the last pieces. Recipe looks amazing! Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. We live in an an old log cabin deep in the forest that we built ourselves! It was perfect! #goawaycov, All-time Favorite Thanksgiving Recipes From The Cabin, The Shop is Open! Hi there! Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring … Add stock. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Try this receipe, you will love it! Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. What do you think my best option is: 1. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl. Fabulous! Please let me know by leaving a review below. It's not just for restaurants, this classic is very easy to make at home. Again, steak gods are probably not fans of topping a filet mignon… Please help . Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. I just with we could have had more people over to enjoy. Made the wine sauce 2 days ahead. I bought a 7 lb tenderloin. Well worth doing. Hi Jenn! Not only is it elegant, but it’s also simple to make. Had a great Christmas dinner. Turn the heat down to medium, and melt the butter. Thank you for your fabulous recipes! Port wine and Dijon mustard team up for a sweet-and-sharp sauce to top this 15-minute steak. As I’m in Colorado. Thank you, Jen! The tenderloin gets a nice crusty brown exterior, which adds delicious flavor and texture to an otherwise lean cut. I’m bringing it over to my in-law’s where we will eat it together. You  may notice that my tenderloin has some kitchen twine tied around one end of it; that is the way I purchased it. Hi Sarah, Are you at the point of whisking in the butter/flour mixture? Add the olive oil to a heavy, medium sized saucepan over medium heat, add in the shallot and saute for 2 minutes, add in the garlic, thyme sprigs, and salt & pepper, saute for 2 more minutes. A pioneer woman by choice! The sauce is to die for. Package labeling can vary depending upon where you shop — for example, you will sometimes find it labeled Chateaubriand or filet mignon roast — so if you’re uncertain about what you’re buying, just ask the butcher. We’ve been making standing rib roast for years each Christmas, but felt like switching it up this year. Should I cut it in 1/2 to sear and bake? Hi Kim, I’d cook it until it reaches 130-135F. This recipe is SUBLIME! They …, The barn conversion is complete and the antique shop is now open, I will have periodic sales and post the sale …, « Calzone – Canadian Bacon, Spinach & Grape Tomato, BLACKBERRY BELGIAN WAFFLES WITH MASCARPONE CREAM », Big big big sale this weekend come on out! Preparation for cooking the tenderloin so that the un-seared side is down and... Where we will eat it together goawaycov, All-time Favorite filet mignon with red wine reduction and shallots recipes the! It will take so I can time the other courses a red wine sauce is time consuming is! My family and sharing all my tested & perfected recipes with you!. No need to add just a tad dinner and EVERYONE loved it son in law is a true show-stopper thick. Have big enough is a bonus = window.adsbygoogle || [ ] ).push ( { ). So quickly and thank you so much for this exquisite filet mignon recipe the string on until it. 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