Beef Fillet With Red Wine Sauce

By | May 6, 2022

Beef Fillet With Red Wine Sauce. Dissolve 3 teaspoons of flour with the remaining ¼ cup of beef broth, and add it to the sauce. Mix the olive oil, beef concentrate and worcestershire sauce in a small bowl and brush all over the meat.

Filet Mignon with Red Wine Reduction Sauce
Filet Mignon with Red Wine Reduction Sauce from

Stir in garlic & thyme and cook for a further 5 minutes. 2 tablespoons coarsely crushed peppercorns. Simmer until reduced by about 1/4 to 1/3. | Adapted From Know Your Fire Cookbook.

Don’t leave the filets at room temperature for more than 2 hours. Bring to a simmer and reduce for 10 minutes. Cook 7 to 10 minutes for medium rare (145°f) to medium (160°f) doneness, turning occasionally.

Place The Beef Fillet In A Roasting Tray.

Melt 5 tablespoons of the butter in a medium saucepan. If necessary, trim fat from beef. Strain sauce and return to pan.

Stir In Sugar & Cook For An Additional 10 Minutes Or Until Shallots Are Golden & Caramelized;

Cook over high heat for about 5 minutes or until the. For the shitake mushrooms & red wine. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.

Place Rack On Rimmed Baking Sheet.

Add 1 ½ teaspoons of sugar or to taste. 1 hour 20 minutes total time: Serve the sauce alongside the sliced tenderloin and enjoy.

Turn Small End Of Beef Under About 6 Inches.

Place in shallow roasting pan. Cook briefly, stirring, and add wine. Tempranillos go great with a seasoned tenderloin with moderate red sauces.