Fillet Steaks with Red Wine Sauce
Indulge in the elegance of restaurant-quality dining at home with this recipe for Fillet Steaks with Red Wine Sauce. Perfectly seared fillet steaks are paired with a deeply flavorful red wine reduction, enhanced by the aromas of fresh thyme, minced garlic, and sweet shallots. This dish combines simple cooking techniques, like deglazing and simmering, to create a luxurious, velvety sauce that’s both rich and refined. Ready in just 40 minutes, this recipe is ideal for a romantic date night or a special dinner party. Serve these tender, juicy steaks with roasted vegetables or creamy mashed potatoes for a truly memorable meal.
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Recipe Information
Ingredients
- 4 pieces fillet steaks
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 small (finely chopped) shallots
- 2 cloves (minced) garlic
- 4 sprigs fresh thyme
- 1 cup red wine
- 1 cup beef stock
- 1 teaspoon cornstarch
- 2 teaspoons water
- to taste salt
- to taste black pepper
Instructions
Remove the fillet steaks from the refrigerator and allow them to come to room temperature for about 30 minutes before cooking.
Season both sides of the steaks generously with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust cooking time to your preference. Remove the steaks from the skillet and set them aside, tented with foil to keep warm.
Reduce the heat to medium, and in the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.
Add the chopped shallots, minced garlic, and thyme sprigs. Sauté for 2-3 minutes until the shallots are softened and fragrant.
Deglaze the skillet by pouring in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 3-4 minutes to reduce slightly.
Add the beef stock to the skillet and continue to simmer for another 5-7 minutes until the liquid reduces by about half.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the sauce and cook for 1-2 minutes, allowing the sauce to thicken.
Strain the sauce through a fine-mesh sieve to remove the thyme and shallot pieces for a smoother texture, if desired.
Place the steaks back in the skillet with the sauce for 1-2 minutes to reheat gently.
Serve the fillet steaks on warmed plates, drizzled generously with the red wine sauce.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 3.5 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.9 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
