11/8/2023 0 Comments Filet minion steakFreeze: You can also freeze Filet Mignon for up to 3 months.Store the sauce separately, and it will keep well for 3-4 days too. Store: Once the beef tenderloins, have cooled you can store them tightly wrapped or in an airtight container in the fridge for 3-4 days.Serve: Don’t leave the filets at room temperature for more than 2 hours.HOW TO STORE FILET MIGNON RED WINE REDUCTION WHAT TO SERVE WITH FILET MIGNON WITH RED WINE REDUCTION Garlic Butter Smashed Potatoes Roasted Green Beans Perfectly Easy Dinner Rolls Roasted Broccoli If you make Bacon-Wrapped Filet Mignon, you may want to serve the red wine sauce on the side so you can dip the steak in rather than the sauce just sliding off the bacon when you pour it over. Bacon-wrapped: To add a crispy, salty outer layer to your tenderloin wrap each filet in bacon before cooking.Try adding peppercorn, shallots, fresh thyme, or a sprig of rosemary to the dish. Add-ins: There are lots of different seasonings and add-ins you can try to experiment with the flavors of your filet.You can either just use extra beef broth or use red wine vinegar, balsamic vinegar, or red grape juice to replace it. Wine replacements: If you don’t want to cook with wine or just don’t have any on hand there are plenty of replacements you can use in the sauce.Pour the cream in with the broth and wine. Cut the mushrooms thickly and add them to the pan along with the onions and garlic. Mushroom sauce: To make a creamy wine and mushroom sauce add in ½ cup of heavy whipping cream and 16 ounces of baby bella mushrooms to the wine reduction.VARIATIONS ON FILET MIGNON WITH RED WINE REDUCTION After the 10 minutes, put the filets on plates and serve with the red wine sauce. Serve: Let the beef sit for 10 minutes with tin foil over it before serving. According to the FDA steak has to reach an internal temperature of 145 degrees F before it’s safe to eat. Cook the steaks for 4 minutes for rare or 5-6 minutes for medium or more doneness. Put the steaks in an oven-safe pan and put them in the preheated oven. Sear the steaks on each side until browned. Season the tenderloins with salt and pepper, then add them to the pan. The pan should be just bigger than each steak. Steaks: Add 2 tablespoons of butter to a clean skillet and put it over high heat.If you keep the heat too high it will reduce the sauce too much. Once it’s smooth cover and keep the sauce warm over low heat. Whisk in another 2 tablespoons of butter. Turn off the heat and use a fine-mesh strainer to strain the onions and other bigger pieces out of the sauce so all that remains is the liquid and the flavor. This should reduce the liquid by about half. Once it’s started to boil, reduce the heat to medium-low and let the sauce simmer for 20 minutes. Pour in the beef broth and wine, and bring it all to a boil. Add the salt, oregano, pepper, and tomato paste to the pan and whisk the ingredients together. You’ll know it’s done when the onions are translucent. Stir occasionally so it gets cooked evenly. Red wine sauce: Cook 2 tablespoons of butter, onion, and garlic over medium heat in a large skillet for 5-6 minutes.Prep: Since you’ll finish the recipe by putting the tenderloins in the oven for a few minutes start by preheating it to 450 degrees F.HOW TO MAKE FILET MIGNON WITH RED WINE REDUCTION MORE STEAK RECIPES Steak Diane Steak Marinade Easy Tri-Tip (Oven or BBQ) Perfect, Easy Ribeye Steak A cabernet or merlot are especially good options. When it comes to making the red wine sauce, there’s no need to rush out and buy the most expensive bottle of wine. If you like this Filet Mignon recipe be sure to try other variations like Blue Cheese Crusted Filet Mignon next. Just sear the meat, then all you have to do is pop the filets in the oven for a few minutes. This cut of beef is especially tender, and buttery so it turns out juicy and flavorful every time without a lot of effort on your part.Īlthough Filet Mignon is a dish often found in high-end restaurants and steakhouses it’s surprisingly easy to make at home. The red wine sauce adds some sweetness and acidity to the dish that makes it even more irresistible.įilet Mignon is a classic French dish that uses a thick cut piece of meat from the bottom of the tenderloin. This Filet Mignon recipe makes flavorful, melt-in-your-mouth meat that is sure to be a new favorite and go-to for dinner parties, holidays, and other occasions. This steak just takes a little extra time to prepare the red wine sauce, but other than that it’s just as simple. If you’ve tried our recipe for Filet Mignon, then you know how easily this Beef Recipe comes together. Filet Mignon with Red Wine Reduction is a tender, mouthwatering recipe that’s cooked in the oven in under 10 minutes and perfect for any special occasion.
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