Delicious Beef Filet Recipe Perfect for Any Occasion
Picture this: a perfectly cooked beef tenderloin steak, with a rich and flavorful red wine sauce, served on a platter in the center of your dining table. Sounds too good to be true? Well, it’s not! Today, I bring you a recipe that will make your taste buds dance in joy and your guests praise your culinary skills.
This beef filet with wine sauce recipe is perfect for special occasions or when you simply want to treat yourself and your loved ones to something decadent. It’s a dish that looks impressive but is actually quite easy to make. With the right ingredients and some patience, you’ll have a restaurant-quality meal in no time.
The recipe combines the tenderness of beef tenderloin with the richness of red wine reduction sauce. Tenderloin is considered one of the premium cuts of beef and is often referred to as the “poor man’s filet.” But let me tell you, this recipe elevates it to new heights.
The sauce is made from dry red wine, butter, shallots, garlic, and beef broth. It’s then simmered until it forms a thick and glossy glaze that clings to the steak. The result is a juicy and flavorful beef filet with wine sauce that will wow even the most discerning palate.
So, without further ado, let’s dive into the ingredients and learn how to make this mouth-watering dish.
Why You’ll Love This Recipe
When it comes to cooking a special meal, there’s nothing quite like filet mignon. This cut of beef is celebrated for its tenderness, juiciness, and delicious flavor. When paired with a hearty red wine sauce, every bite becomes a savory experience that is sure to make you savor the moment.
Here are three reasons why you’ll love this beef filet with wine sauce recipe:
1. Perfectly Cooked Beef: There’s nothing more disappointing than cutting into a steak only to find out it’s dry and overcooked. With this recipe, you can trust that your filet mignon will be cooked to perfection every time. Follow the instructions and achieve a beautiful brown crust on the outside while still enjoying a juicy and tender center.
2. Versatility: Despite the fancy name, filet mignon is quite versatile and complements several types of flavors. This recipe features a divine red wine sauce that blends perfectly with the natural taste of the beef. The sauce is so soft that it enriches this steak instead of masking its flavor. It goes well with roast potatoes or a bed of rice or even mashed potatoes for those comfort food lovers.
3. Feeling Like A Pro Chef: Serving beef filet with wine sauce will surely impress your guests at your next dinner party or dinner date at home. But you don’t have to spend hours in the kitchen to get it right. With this recipe, you can create a restaurant-quality meal in less than an hour without breaking a sweat!
To sum up, this recipe provides perfect guidance on how to sear and cook your steak beautifully, while the accompanying red wine sauce adds an exquisite touch of sophistication that everyone will remember. Take your dish to the next level by following this fantastic recipe today!
Ingredient List
Here’s a list of the ingredients you’ll need to make this delectable beef filet with wine sauce recipe:
Beef Tenderloin
- 4 beef tenderloin steaks, about 2 inches thick
Vegetables
- 1 celery rib, chopped
- 1 large carrot, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon olive oil
Red Wine Reduction Sauce
- 2 cups dry red wine, such as Pinot Noir
- 4 cups beef stock or broth
- 2 tablespoons unsalted butter, divided
- 3 shallots, finely chopped
- 1 tablespoon honey
- 1 tablespoon chopped fresh thyme
- Salt and black pepper to taste
Mushroom Sauce
- 1/2 cup dried funghi porcini
- 2 cups water
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 1 garlic clove, minced
- Kosher salt and freshly ground black pepper
Make sure to read the complete list of ingredients and measure them carefully to ensure the perfection of the dish.
The Recipe How-To
Step One: Preheat and Prep
Preheat the oven to 400 degrees F (200 degrees C). While you’re waiting, prepare the beef tenderloin by tying it up with kitchen twine at 2-inch intervals so that it cooks evenly.
Step Two: Seasoning
Season both sides of the beef generously with kosher salt and freshly ground black pepper. Then, liberally brush the olive oil on all sides of the beef.
Step Three: Searing
In a cast iron skillet over medium-high heat, sear each side of the beef for about 3-4 minutes or until brown. Add 1 tablespoon unsalted butter and a few sprigs of fresh rosemary to the skillet.
Step Four: Roasting
Transfer the skillet with the beef to preheated oven, and roast for 10-15 minutes or until reaching an internal temperature of 125 degrees F (52 degrees C) for medium-rare. Remove from oven and let rest.
Step Five: Making The Wine Sauce
While waiting for the beef to roast, make the red wine sauce. In a saucepan over medium heat, sauté finely diced onion, diced celery, minced garlic cloves, and soaked dried funghi porcini in 1 tablespoon butter until browned.
Add 2 cups of dry red wine like Pinot Noir, and bring to a boil. Reduce heat to low, cover and simmer until reduced by half. Then add 4 cups of beef stock or broth and simmer another 10-15 minutes until thickened. Season with salt and pepper to taste.
Sieve out any chunky bits to create smooth wine reduction sauce.
Serve sliced roast beef tenderloin steaks topped with red wine mushroom sauce alongside mashed potatoes or other favorite side dishes. Enjoy!
Substitutions and Variations
There are many ways to adjust this recipe according to your preferences, making it even more versatile and delicious. Here are some suggested substitutions and variations that you can try:
– Swap out beef tenderloin with other cuts of steak, such as rib-eye or flank steak.
– If you don’t have dried porcini mushrooms, you can use other varieties of dried mushrooms or fresh mushrooms instead.
– For a different flavor profile, you can use other herbs in place of rosemary, such as thyme or sage.
– Experiment with different types of red wine to find the perfect one for your taste buds. You can try using Pinot Noir, Merlot, or Cabernet Sauvignon in place of dry red wine.
– If you’re not a fan of honey or want to reduce the sweetness in the recipe, you can omit it altogether. Alternatively, you can try substituting it with maple syrup or brown sugar.
– For a more decadent sauce, you can add heavy cream instead of butter at the end of the recipe.
– To make this recipe vegetarian-friendly, swap out beef stock for vegetable stock and use portobello mushrooms instead of beef tenderloin.
By changing up some ingredients in this recipe, you can customize its taste according to your preference. These substitutes help balance the flavors and add a personal touch to your dish without compromising its excellence. Whichever variations and substitutions used in this recipe will surely unleash creative juices within giving an exceptional result every time.
Serving and Pairing
Serving this beef filet with wine sauce recipe is a decadent experience to savor. Once cooked, let the meat rest for five minutes to ensure juiciness and richness in every bite. Also, use a sharp knife while cutting the tenderloin steaks to prevent tearing them apart.
Pair this dish with a full-bodied red wine such as Pinot Noir or Cabernet Sauvignon. These types of wine can complement the richness of the meat and the depth of flavors of the sauce. One glass is never enough as it enhances every taste throughout the meal.
To complement this fancy meal, accompany it with some wholesome side dishes like mashed potatoes, roasted vegetables or cranberry sauce. These simple yet classic choices will balance out any intense flavors of the meat and sauce.
If you’re feeling fancy and want to elevate your dinner even further, consider making an au poivre or mustard sauce. These blends will add a touch of sophistication to your beef filet, creating an explosion of savory flavors that pair incredibly well with dry red wine.
Once dinner is served, take a seat at the table, indulge in the rich aroma of this dish, sip on your favorite red wine and enjoy a hearty meal.
Make-Ahead, Storing and Reheating
This Beef Filet With Wine Sauce recipe is perfect for entertaining guests, and what makes it even more appealing is that you can prepare most of it ahead of time. This not only saves you time on the day of your dinner party but also ensures that the flavors have had plenty of time to develop.
To make the most of your time, try seasoning and searing the beef tenderloin ahead of time – this will take around 15 minutes. Once done, wrap it tightly in plastic wrap and refrigerate until ready to use.
The wine reduction sauce can also be made ahead of time and stored tightly in an airtight container in the refrigerator for up to three days. Reheat the sauce over low heat, stirring occasionally until smooth and warmed through.
If you’re planning on serving this dish as part of a larger meal, consider serving it alongside some mashed potatoes or roasted vegetables. Any leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, warm the beef filet and sauce separately over low heat before plating.
Be aware that the beef filet may dry out if reheated too quickly or at too high a heat. A better method is to bring it up to room temperature before reheating it slowly in a low-temperature oven – this will help ensure that your filet is juicy and flavorful every time.
Overall, with just a little bit of planning and preparation, this Beef Filet With Wine Sauce recipe can be a showstopper at your next dinner party or special occasion.
Tips for Perfect Results
Cooking a beef filet with wine sauce is a dish that requires attention to detail and skill to execute perfectly. Here are some tips to ensure that your recipe will turn out amazing every time.
First, make sure to use high-quality ingredients. The meat should be fresh, and the red wine used for the sauce should be dry but flavorful. Don’t forget to choose quality vegetables for the sauce base, like celery, carrots, onion, and garlic.
When searing the beef, use a cast-iron skillet or a heavy-bottomed stainless steel pan. These types of pans distribute heat evenly, which ensures proper browning and searing without overcooking the meat.
Additionally, season both sides of the meat with kosher salt and freshly ground black pepper right before cooking. This will bring out the natural flavors of the beef and create a delicious crust on the outside.
When reducing the wine for the sauce, always use a medium heat and stir occasionally to prevent the sauce from burning. Add butter at room temperature at regular intervals until you reach your desired consistency and flavor.
A final tip for perfect results is to let the meat rest after cooking for around 10 minutes before slicing into it. This step allows the juices in the beef to distribute evenly throughout the meat, resulting in a more tender and flavorful dish.
By following these tips, you can create an irresistible beef filet with wine sauce that will impress all of your dinner guests.
FAQ
Before we go, let’s take a look at some frequently asked questions about this beef fillet with wine sauce recipe. Clearing up any uncertainties should make it easier to enjoy creating and serving this mouth-watering dish to friends and family. So, without further ado, let’s dive into the FAQs!
What is poor man’s filet mignon called?
The Shoulder Petite Tender, also known as the butcher’s steak, is a prized cut of beef that demands skill to obtain. Popular among beef enthusiasts, it is a lean and juicy cut with the appearance and taste of a small tenderloin. Moreover, it is sometimes called the poor man’s tenderloin due to its delicious flavor.
What is the difference between beef fillet and filet mignon?
When it comes to cuts of meat, a filet can technically refer to any boneless piece. However, it’s important to note that Filet Mignon specifically refers to beef tenderloin. Despite their similar names, the taste and price differ significantly between the two.
What is the best red wine for cooking filet mignon?
When it comes to pairing a Pinot Noir with a succulent filet mignon, the delicate acidity of this wine variety perfectly complements the rich and juicy taste of the meat without overpowering it. Plus, with lower alcohol content, the Pinot Noir brings a refreshing taste that elevates the flavors of the dish to a whole new level.
What kind of wine goes well with filet mignon?
When it comes to pairing wines with filet mignon, there are a few options that can really complement the dish. A simple seasoning and a light Pinot Noir make a classic choice, but if the steak is dressed with a thicker sauce, it’s better to go with the dry wines like Cabernet Sauvignon, Syrah/Shiraz, Merlot, or Sangiovese. These wines can enhance the taste and overall experience of the meal.
Bottom Line
In conclusion, the Beef Filet with Wine Sauce recipe is a must-try for all meat lovers. Not only is the dish full of flavor and texture, but it is also a sophisticated and elegant meal that is perfect for any special occasion.
With its delicious tender beef filet, red wine reduction sauce, and flavorful mushroom sauce, this dish is sure to impress even the toughest culinary critics. Additionally, the recipe is quite versatile and easy to customize to suit individual preferences. Whether you prefer ribeye steaks or flank steak, this recipe can be easily adapted.
Furthermore, this dish pairs perfectly with a variety of sides such as mashed potatoes or cranberry sauce. And let’s not forget about the wine! For a truly decadent dining experience, pair the Beef Filet with Wine Sauce recipe with your favorite red wine such as Pinot Noir or Cabernet Sauvignon.
Overall, this recipe is a fantastic choice for anyone looking to elevate their cooking game and impress their guests. So why not channel your inner chef and give this recipe a try? You won’t regret it!
Beef Filet With Wine Sauce Recipe
Ingredients
- 3 1/4 cups dry red wine (a 750 ml bottle)
- 4 cups water
- 4 plump garlic cloves, crushed and peeled
- 1 cup onion, chopped in 1/4-inch pieces
- 1 cup carrot, chopped in 1/4-inch pieces
- 1 cup celery, chopped in 1/4-inch pieces
- 1/2 cup loosely packed dried funghi porcini (about 1/2 ounce)
- 2 sprigs fresh rosemary
- 2 teaspoons kosher salt
- 3 lbs beef tenderloin, at room temperature
- 1 tablespoon extra-virgin olive oil
- 6 tablespoons cold butter, cut into chunks
- 1 teaspoon honey
Instructions
- Pour the wine and water into a 4-quart saucepan , and drop in the garlic, onion, carrot, celery, porcini, rosemary, and 1/2 teaspoon salt.
- Bring to a boil, set the cover ajar, adjust the heat to maintain a steady simmer, and cook for an hour or more, until the vegetables have exhausted all their flavors and the liquid level has reduced by half.
- Set a sieve over a bowl, and pour the entire contents of the saucepan into it, straining out the solids and collecting the sauce in the bowl.
- Press the vegetables with a big spoon to release more sauce.
- Rinse the saucepan, pour the strained sauce back into it, and bring to a boil.
- Cook, uncovered, adjusting the heat so the sauce reduces steadily without scorching, until thickened and flavorful, about 1 1/2 cups in volume.
- Season with 1/2 teaspoon salt, and keep the sauce warm.
- Meanwhile, tie loops of kitchen twine tightly round the filet to keep it compact, even in shape, and easier to handle.
- Tie the first loops an inch in from either end of the filet, and more loops at 2-inch intervals along the length.
- When you are ready to cook the filet, sprinkle the remaining teaspoon salt all over its surface.
- Pour the olive oil into a 12-inch saute pan or skillet; set it over med-high heat, and put in the beef.
- Pan-sear the filet for 15 minutes, more or less, depending on how well-done or rare you like it.
- Frequently roll and shift the tied meat in the pan, so it cooks and colors evenly on all sides, until crusty on the outside and med-rare inside.
- Turn off the heat and put filet on a warm plate.
- To finish the sauce, pour it all into the searing skillet, turn on the heat, and bring the liquid to a boil while scraping up all the browned bits from the skillet bottom.
- Stir to incorporate this flavorful glaze into the sauce as it heats.
- While the sauce is boiling, drop in the cold butter, one piece at a time, vigorously whisking each one to incorporate it fully with the sauce before adding the next piece.
- When the last bit of butter has disappeared in the sauce, turn off the heat and stir in the honey until it disappears.
- To serve: slice the meat crosswise into 1/2-inch slices, snipping and removing the twine loops as you cut.
- Drizzle some of the wine sauce on a warm rimmed serving platter, and arrange the beef slices on top of the sauce (or drizzle a couple spoonfuls of sauce on rimmed dinner plates and top with individual portions of sliced beef).
- Serve immediately, with remaining sauce in a bowl to be passed at the table.