Filet Mignon with Red Wine Sauce
If you need a company-pleasing entree, but have no time to fuss…let them eat steak! Savory wine sauce dresses up beef for any special occasion. —Tarah Pessel, Clarkston, Michigan
Ingredients
- 1 medium onion, thinly sliced
- 3 tablespoons butter, divided
- 2 garlic cloves, minced
- 3/4 teaspoon salt, divided
- 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1-1/4 cups dry red wine or beef broth
- 1/2 teaspoon pepper, divided
- 6 beef tenderloin steaks (4 to 6 ounces each)
- 3 tablespoons olive oil
Directions
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1In a large saucepan, saute onion in 1 tablespoon butter until tender. Add garlic, 1/4 teaspoon salt and oregano; cook and stir 1 minute. Add tomato paste; cook and stir 2 minutes longer.
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2Gradually whisk in wine. Bring to a boil. Reduce heat; simmer until reduced by half. Strain sauce and return to pan. Gradually stir in remaining butter until melted. Add 1/4 teaspoon pepper. Remove from the heat; keep warm.
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3Sprinkle steaks with remaining salt and pepper. Drizzle with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cover and let stand for 3-5 minutes. Serve with wine sauce.
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