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Beef Filet Mignon in Red Wine Sauce

Dale Curry
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Number of Servings
Serves 2
2 beef filets, about 6 1/2 ounces each Freshly ground black pepper Sea salt 1 1/2 tablespoons butter, divided 1 green onion, minced 1/3 cup red wine such as cabernet savignon 2 teaspoons Worcestershire sauce 1 tablespoon flat-leaf parsley, minced
Cook the filets minutes before you are ready to serve. Ahead of time, season filets with salt and pepper, pressing the seasonings into the meat. Mince onion and parsley. Preheat oven to 200 degrees. In a small heavy skillet, over medium hot heat, melt 1/2 tablespoon of the butter. Cook the filets for 3 minutes on one side, then 2 minutes on the other for rare, adding a minute on the second side for medium-rare, and another minute for medium. Remove from skillet to an ovenproof plate and place in oven with a sheet of aluminum foil loosely on top. The filets may cook slightly more in the oven. Back to the skillet, add remaining butter and sauté onions until soft. Add Worstershire and red wine and cook over medium-hot heat until reduced by half and thickened. Remove from heat and stir in parsley. To serve, place filets on plates and pour sauce over.