Looking to impress your dinner guests with a mouth-watering meal? Then you’ve come to the right place. Today, I’ll be sharing a recipe for Fillet Steaks with Red Wine Sauce that will leave all of your guests licking their plates clean.

There’s nothing quite like a perfectly cooked fillet steak. And when you add a rich, flavorful red wine sauce to the mix, it takes the dish to an entirely new level. The combination of tender, juicy beef and a velvety sauce is truly divine.

But don’t be intimidated by the sound of this recipe – it’s actually quite easy to create. All you need is some high-quality beef fillet steaks, a few key ingredients for the sauce, and a willingness to spend some time in the kitchen.

So whether you’re cooking for a special occasion or just looking to treat yourself, this Fillet Steaks with Red Wine Sauce recipe is not to be missed. Get ready to impress your taste buds and your guests with this delicious meal.

Why You’ll Love This Recipe

Are you craving a fancy steak dinner but don’t want to spend all day in the kitchen? Look no further than this Fillet Steaks with Red Wine Sauce recipe. I guarantee you’ll love it.

Firstly, let’s talk about the ingredients. We’re using high-quality beef fillet steaks, seared to a perfect medium-rare on the outside and tender on the inside. Trust me, you won’t be able to resist once you taste this heavenly combination of flavors and textures.

But what really sets this dish apart is the red wine sauce. With a base of Pinot Noir, we’re adding in fragrant thyme leaves, bay leaf, and garlic cloves for a depth of flavor that will leave your taste buds dancing. The wine reduction sauce is then enriched with milk and heavy cream for an extra luxurious texture.

And don’t worry if you don’t have all of the exact ingredients in your kitchen. This recipe is easily customizable – you can switch up the wine or add in some turnips or carrots to make it your own.

Not only does this dish have a complex and indulgent flavor profile, but it’s also quick and easy to make. In less than an hour, you’ll have an impressive restaurant-level meal ready to serve.

Lastly, let’s talk about presentation. Who doesn’t love a beautifully plated dish? Imagine serving up these perfectly cooked fillet steaks smothered in the rich red wine sauce alongside some creamy mashed potatoes or a colorful side salad for a dinner party or special date night at home.

Trust me when I say, once you give this Fillet Steaks with Red Wine Sauce recipe a try, it’ll become a go-to indulgence for date nights or getting together with friends over good food and drinks.

Ingredient List

Savor the aroma of the perfectly-seared fillet steak.

Here are the ingredients you will need to make these delicious fillet steaks with red wine sauce:

Beef fillet steaks (3-4, 2-3 oz each)
Salt kosher (1 tablespoon, divided)
Black pepper (1 tablespoon, divided)
Olive oil (2 tablespoons)
Unsalted butter (2 tablespoons)
Shallot (1, minced)
Garlic cloves (2, minced)
Pinot Noir (1 cup)
Beef stock (1 cup)
Bay leaf (1)
Thyme sprigs (3)
Carrot (1 small, sliced)
Turnip (1 small, sliced)
Red wine reduction sauce ingredients:
- Red wine (½ cup)
- Bay leaf (1)
- Thyme leaves (½ teaspoon)
- Milk or heavy cream (¼ cup)

The Recipe How-To

Indulge in the rich, velvety texture of the red wine sauce.

Pan Seared Fillet Steaks:

Start by bringing your fillet steaks to room temperature.
Season the steaks with kosher salt and black pepper on both sides.
Heat your cast iron skillet over high heat and add in olive oil.
When the oil is hot, add in the seasoned fillet steaks and sear for 3-4 minutes on each side until a golden crust forms.
Remove the fillet steaks from the pan and rest them for a few minutes on a cutting board.

Red Wine Reduction Sauce:

In the same pan you used to cook the steaks, reduce the heat to medium-high.
Add in chopped onion, carrot, garlic cloves, thyme leaves, and a bay leaf. Sauté until vegetables soften.
Pour in 1 cup of red wine, preferably Pinot Noir, and bring it to a boil until it reduces by half.
Add in 2 cups of beef stock and let it simmer for 10-15 minutes.
Strain out all solids with a sieve, then transfer the sauce back into the pan.
Add in 2 tablespoons of unsalted butter, 1 tablespoon of balsamic vinegar, 1/2 cup of heavy cream, and 1/2 cup of whole milk while whisking constantly.
Let the sauce simmer for about 5-6 minutes, or until it thickens and coats the back of a spoon.
Add back in the cooked fillet steaks to reheat in the sauce for a minute, spooning some sauce over them as they warm up.
Remove from heat and let rest for a few more minutes before serving!

Optional Mushroom Shallot Sauce:

In the same skillet, add in 2 diced shallots and sauté until translucent.
Add in 1 cup of sliced mushrooms and let them cook down for a few minutes.
Pour in 1/2 cup of the red wine reduction sauce you just made, and let it simmer for a couple more minutes until the mushrooms are cooked through and the sauce thickens slightly.
Spoon this mushroom shallot sauce over your steak, or serve on the side!

Enjoy your perfectly cooked fillet steaks with the delicious red wine reduction sauce or mushroom shallot sauce!

Substitutions and Variations

Nothing screams decadence and luxury like fillet steak with red wine sauce.

There are several ways to make substitutions and variations for this fillet steaks with red wine sauce recipe. For example, instead of using beef fillet, you could substitute it with ribeye steak or tenderloin roast. These cuts of meat are equally tender and flavorful, and will not compromise the overall taste of your dish.

In terms of the wine sauce, while the recipe calls for Pinot Noir, you can also try Italian red wine or any other bold red wine that suits your taste buds. The key factor is to choose a high-quality wine that complements the meat’s flavor.

If you prefer a creamier texture to your sauce, you may add more heavy cream or milk to thicken it up. Alternatively, if you want a healthier option, you may replace the cream altogether with unsweetened almond milk.

You can also add different herbs and veggies to your dish for some variety. For example, if you prefer more bite and sweetness, add turnips or carrots. If you want an earthy and savory flavor profile, try adding mushrooms or shallots.

The beauty of this fillet steak recipe is that it is versatile enough to accommodate various preferences while maintaining its delicate meaty balance. So don’t be afraid to mix and match ingredients until you find a winning combination!

Serving and Pairing

Every bite is a burst of flavors that will leave your taste buds satisfied.

Now that you have perfected your fillet steaks with red wine sauce, it’s time to enjoy them by pairing them with the perfect side dish and wine.

For a hearty and comforting side dish, mashed potatoes are an excellent option. They complement the flavors of the steak and sauce while providing a smooth texture to balance out the dish. To add some color and variety to your plate, sautéed vegetables such as carrots or turnips can be an excellent choice; they add texture and flavors that pair well with the richness of the steak.

When it comes to pairings, you should opt for a wine that harmonizes well with both the steak and sauce. A medium-bodied red wine would be ideal, such as Pinot Noir or Italian red wine. These wines have just enough acidity to cut through the richness of the dish while not overpowering the flavors of the reduction sauce.

If you prefer a bolder and fuller-bodied wine, Cabernet Sauvignon is also an excellent choice as it has tannins that match well with beef tenderloin steaks. If you want something sweeter, go for a red blend. Shiraz blends or Merlot blends work exceptionally well.

Remember to serve your fillet steak hot off the grill or pan-seared on your plates with some sliced garlic cloves, thinly sliced onion rings, or thyme leaves sprinkled over it. Finally, pour your warm red wine reduction sauce generously over each steak until fully coated and indulge yourself in every bite of this exquisite meal!

Make-Ahead, Storing and Reheating

A classic dish that never goes out of style, perfect for a special occasion.

If you’re planning on hosting a dinner party, this fillet steak with red wine sauce recipe is perfect as it can be made ahead of time without sacrificing its flavor. You can cook the steak and make the wine reduction sauce in advance, then store both in the fridge separately. When you’re ready to serve, reheat the sauce on low heat and gently warm up the steak in the oven.

To store any leftover steak and sauce, wrap them tightly with plastic wrap or transfer them to airtight containers before refrigerating. The steak can last up to 3 days in the fridge, while the sauce can last for a week.

When reheating, it’s best to keep the steak and sauce separate. To reheat the steak, wrap it in aluminum foil and place it in a preheated 350°F oven for about 10 minutes or until it reaches your desired temperature. For the sauce, gently reheat it over low heat while whisking occasionally until it’s warm enough to serve.

Just keep in mind that reheated steak won’t have the same texture as freshly cooked ones, so I suggest serving it alongside mashed potatoes or roasted vegetables to give your guests something to enjoy along with their delicious fillet steaks with red wine sauce.

Tips for Perfect Results

The red-wine sauce complements the steak so well, you'll forget you're not at a fancy restaurant. — The red-wine sauce complements the steak so well, you’ll forget you’re not at a fancy restaurant.

Cooking perfect fillet steaks with red wine sauce requires precision and careful attention to detail. Here are a few tips to achieve the best results:

1. Use high heat and a cast iron pan for searing: A hot pan will give you a beautifully caramelized crust on your steaks while keeping the center moist and tender. A cast iron pan distributes heat evenly, ensuring a consistent cooking temperature for your meat.

2. Let your steaks come to room temperature: Take your fillet steaks out of the fridge at least an hour before cooking, which allows them to cook up evenly.

3. Pat dry your steaks before seasoning: Ensure that they are completely dry with kitchen paper as this is key to getting that scrumptious crust.

4. Season with salt and pepper just before cooking: Salt can extract moisture from meat, so season your steaks just before they hit the pan. Use kosher salt and freshly ground black pepper for maximum flavor.

5. Don’t forget to make the sauce in advance: The longer the sauce simmers, the more flavorful it will be, and don’t be afraid to use red wine that is a step up in price than you would typically use.

6. Let steak rest after cooking: After removing the steaks from the pan, let them rest for at least 5 minutes, this will help redistribute the juices in the meat and avoid bleeding when you slice into it.

Keep these tips in mind when making your red wine sauce filet mignon recipe for perfectly cooked fillet steaks every time!

FAQ

Before we wrap up this recipe, let me address some frequently asked questions, or FAQs, which might be on your mind. In this section, I will answer some of your queries that you may have about cooking beef fillet steak with red wine sauce recipe, to ensure that you enjoy the dish to its fullest potential. So, read on to clear any cooking doubts that you may have before trying your hand at this elegant and delicious recipe.

What does red wine do to steak?

Red wine and beef are a match made in heaven thanks to a chemical interaction between the meat and tannins in the wine. These molecules work to soften the fats in the meat, which in turn mellows out the harsh flavors of the wine and enhances its fruity notes. Together, they create a truly enjoyable taste experience.

What is the best red wine for cooking filet mignon?

When it comes to pairing wine with filet mignon, Pinot Noir is a popular choice. This wine has a higher level of acidity, but it’s not too heavy on alcohol, which gives it a light and refreshing taste. The subtle flavor of Pinot Noir complements the juicy and tender texture of the filet mignon without being too dominating.

Is red wine good for cooking steak?

When it comes to pairing wine with meat, the general rule is to match the color of the meat to the color of the wine. For instance, red meat such as steak should be served with a red wine while white meat, like chicken or fish, goes well with a white wine. However, some meats like pork can go either way, which gives you more freedom to experiment with different wines. It’s essential to choose the right wine to complement the flavors in your meal, and it all starts with understanding which wine to pair with which meat.

How to cook the tastiest fillet steak?

For the perfect beef fillet steak, sear it over high heat until a beautiful golden crust forms. Make sure to only turn it once during cooking. For a medium-rare finish, cook the steak for 4 to 5 minutes on each side. Remember to let the steak rest in a warm spot for at least 5 minutes before carving to allow the flavors to settle in.

Bottom Line

Now that you know how to create a luscious red wine sauce for your fillet steak, it’s time to give it a try. This recipe is ideal for a special dinner or any occasion where you want to elevate your meal to the next level.

With this recipe, you’ll be able to impress your guests and create an unforgettable dining experience. The tender filet mignon, perfectly seared and finished off with a delectable red wine sauce, will leave everyone wanting more.

Don’t be afraid to experiment with substitutions and variations to suit your tastes. If you prefer a stronger flavor, try switching the Pinot Noir for an Italian red wine or add some balsamic vinegar to your mushroom sauce.

In conclusion, the fillet steaks with red wine sauce recipe offers an experience that cannot be achieved with any other dish. It provides an aromatic blend of thyme leaves, garlic cloves and other ingredients that makes for an unforgettable taste. So let’s indulge ourselves in good food to make a lasting impression on our taste buds!

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Filet Steaks with a Red Wine Sauce Recipe