RECIPE: Filet mignon with red wine sauce

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SPRINGFIELD, Mo. Filet Mignon with Red Wine Sauce
Recipe courtesy: Dietitian Lynetta Smith of Citizens Memorial Hospital

Serving Size: 1, 4-oz steak
Serves: 4


4 beef tenderloin fillets (about 4 ounces each)

¼ tsp salt

1 tsp black pepper

1 tsp olive oil

2 Tbsp. butter

1 Tbsp. finely chopped shallot

¾ c red wine


1. Preheat oven to 375-degrees.

2. Pat steaks dry with clean paper towels and season each side with salt and black pepper, gently rubbing onto the surface.

3. Place a cast iron skillet over medium-high heat. Once hot, add olive oil and 1 tablespoon of butter. After the butter has melted, swirl the skillet to disperse the oil and butter to cover the bottom of the pan.

4. Add the steaks and cook 2-1/2 minutes, flip them over and cook for an additional 2-1/2 minutes. You may spoon butter/oil mixture over steaks to help them stay moist.

5. Return steaks so they are resting flat in the pan. Place the pan in the oven and cook the steaks an additional 5-7 minutes, or internal temperature reaches above 145-degrees for medium well.

6. Remove steaks from the pan and place on a plate and cover with foil. Let rest 5 minutes before serving.

7. While the meat is resting, make the sauce. To the same cast iron skillet used to cook steaks, add the shallot and cook over medium heat. CAUTION: Pan will be extremely hot!

8. Gradually add the wine, stirring to scrape up any bits left on the bottom of the pan, and bring to a boil. Reduce the heat so the mixture comes to a simmer. Cook until the liquid is reduced by half. Remove from the heat and swirl in the remaining 1 tablespoon of butter. Serve with the steak.

Cooking note: It may be difficult to find a 4-ounce tenderloin steak. You can either ask the butcher to cut them to that size or you can buy two 8-ounce steaks and carefully cut them in half yourself.

Nutrition: Calories 339, Total fat 11g, Saturated fat 4g, Cholesterol 120mg, Sodium 243mg, Potassium 470, Total carbohydrate 2g, Protein 35g, Iron 22% Daily Value

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