Filet Mignon with Red Wine Sauce

Filet Mignon with Red Wine Sauce is a gluten free and fodmap friendly main course. For $9.82 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 969 calories, 32g of protein, and 69g of fat. This recipe from Simply Recipes requires bell pepper, filet mignon steaks, full bodied red wine, and salt. This recipe is liked by 1060 foodies and cooks. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is outstanding. Similar recipes are Filet Mignon with Red Wine Sauce, Filet Mignon with Red Wine-Horseradish Sauce, and Filet Mignon with Mushroom Red Wine Sauce.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Black pepper to taste

2-4 filet mignon steaks, 1 to 2 inches thick*

2 cups full bodied red wine (we used a favorite Zinfandel)

Canola or grape seed oil

Salt

3-4 Tbsp unsalted butter, divided

Equipment:

paper towels

frying pan

kitchen thermometer

stove

aluminum foil

Cooking instruction summary:

1 Your steaks should already be trimmed of the tough silverskin. If not, cut away any gristly bits. If your steak has the chain attached and you don't want to serve it, cut it away and save for another purpose.2 Allow the steaks to come to room temperature for at least 30 minutes and up to 90 minutes, depending on the thickness of the steaks. Just before getting ready to cook, pat the meat dry with paper towels, then coat with the canola or grape seed oil. Salt well.3 Heat 2 tablespoons of oil in a cast iron pan on high heat for 1 minute. Swirl to coat the pan. Put the steaks in the hot pan and immediately turn the heat down to medium to medium high (depending on your stovetop, medium on a high BTU gas range is about medium high on most electric ranges). Sear untouched for at least 3 minutes, up to 6 minutes for a 2-inch thick steak.4 Flip the steaks and cook for another 2-5 minutes, depending on how thick the steak is and how rare or well done you like your meat. You can use the finger test to test the doneness of your steak. Or you can use a meat thermometer inserted into the thickest part of the steak (120°F to 125°F for rare, 130°F to 135°F for medium rare, 140°F to 145°F for medium). Remove from the pan, loosely tent with foil and allow to rest while you make the sauce.5 Pour the wine into the pan and turn the heat to high. Boil this furiously until it is reduced by 3/4, about 10 minutes. Add any juices the steaks have released while resting. Turn off the heat and wait until the wine has stopped bubbling. When it has, add the tablespoons of butter, one tablespoon at a time. Swirl each tablespoon into the sauce until it is completely incorporated before adding the next tablespoon of butter. Add salt to taste and serve the sauce with the steak. Sprinkle freshly ground black pepper over the meat when you serve it.

 

Step by step:


1. 1 Your steaks should already be trimmed of the tough silverskin. If not, cut away any gristly bits. If your steak has the chain attached and you don't want to serve it, cut it away and save for another purpose.2 Allow the steaks to come to room temperature for at least 30 minutes and up to 90 minutes, depending on the thickness of the steaks. Just before getting ready to cook, pat the meat dry with paper towels, then coat with the canola or grape seed oil. Salt well.3

2. Heat 2 tablespoons of oil in a cast iron pan on high heat for 1 minute. Swirl to coat the pan.

3. Put the steaks in the hot pan and immediately turn the heat down to medium to medium high (depending on your stovetop, medium on a high BTU gas range is about medium high on most electric ranges). Sear untouched for at least 3 minutes, up to 6 minutes for a 2-inch thick steak.4 Flip the steaks and cook for another 2-5 minutes, depending on how thick the steak is and how rare or well done you like your meat. You can use the finger test to test the doneness of your steak. Or you can use a meat thermometer inserted into the thickest part of the steak (120°F to 125°F for rare, 130°F to 135°F for medium rare, 140°F to 145°F for medium).

4. Remove from the pan, loosely tent with foil and allow to rest while you make the sauce.5

5. Pour the wine into the pan and turn the heat to high. Boil this furiously until it is reduced by 3/4, about 10 minutes.

6. Add any juices the steaks have released while resting. Turn off the heat and wait until the wine has stopped bubbling. When it has, add the tablespoons of butter, one tablespoon at a time. Swirl each tablespoon into the sauce until it is completely incorporated before adding the next tablespoon of butter.

7. Add salt to taste and serve the sauce with the steak. Sprinkle freshly ground black pepper over the meat when you serve it.


Nutrition Information:

Quickview
895k Calories
31g Protein
61g Total Fat
8g Carbs
13% Health Score
Limit These
Calories
895k
45%

Fat
61g
95%

  Saturated Fat
26g
167%

Carbohydrates
8g
3%

  Sugar
3g
3%

Cholesterol
164mg
55%

Sodium
193mg
8%

Alcohol
25g
141%

Get Enough Of These
Protein
31g
63%

Vitamin B12
4µg
74%

Vitamin C
47mg
58%

Vitamin B6
0.89mg
45%

Selenium
29µg
43%

Phosphorus
377mg
38%

Zinc
5mg
38%

Vitamin A
1703IU
34%

Vitamin B3
5mg
30%

Iron
5mg
29%

Vitamin B2
0.47mg
28%

Potassium
905mg
26%

Manganese
0.38mg
19%

Magnesium
67mg
17%

Vitamin B1
0.24mg
16%

Vitamin E
2mg
15%

Copper
0.19mg
10%

Vitamin K
9µg
9%

Folate
30µg
8%

Vitamin B5
0.72mg
7%

Calcium
38mg
4%

Fiber
0.78g
3%

Vitamin D
0.32µg
2%

covered percent of daily need
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