Merlot Filet Mignon

Total Time:Prep/Total Time: 20 min.

Recipe by Jauneen Hosking, Waterford, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 12, 2023

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

TEST KITCHEN APPROVED

Merlot Filet Mignon

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Yield:2 servings
Prep:5 min
Cook:15 min
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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
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Directions

  1. 1
    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.
  2. 2
    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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