Although this is such a simple recipe, you can feel confident serving it to any guests. The rich sauce adds a touch of elegance. Just add a salad and rolls. —Jauneen Hosking, Waterford, Wisconsin
Merlot Filet Mignon
Merlot Filet Mignon
Prep Time
5 min
Cook Time
15 min
Yield
2 servings
Ingredients
- 2 beef tenderloin steaks (8 ounces each)
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 cup merlot
- 2 tablespoons heavy whipping cream
- 1/8 teaspoon salt
Directions
- In a small skillet, cook steaks in 1 tablespoon butter and oil over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove and keep warm.
- In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir until slightly thickened and butter is melted, 1-2 minutes. Serve with steaks.
Nutrition Facts
1 steak with 2 tablespoons sauce: 690 calories, 43g fat (20g saturated fat), 165mg cholesterol, 279mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 49g protein.
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