Fillet of Beef In Red Wine Sauce

Name: Fillet of Beef In Red Wine Sauce
Total time: 25 min
Ingredients: 4 filets mignons, about 6 ounces each; Salt and freshly ground black pepper to taste; 3 tablespoons butter; 4 tablespoons minced shallots; 1 1/2 cups Beaujolais; 1 small bay leaf; 2 sprigs fresh thyme; 1 teaspoon tomato paste

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Total: 25 minutes

Servings: 4

Author : Bryan Miller And Pierre Franey

beaujolais filet mignon shallot

Ingredients

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Instructions

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Step 1

Season fillets with salt and pepper to taste. Place one tablespoon of butter in a saucepan over medium-high heat. When butter melts, add fillets and cook for 3 to 4 minutes a side, depending on desired doneness. Remove and keep warm.

Step 2

Remove half of fat from pan and add shallots. Cook over low heat for about 2 minutes. Add wine, bay leaf, thyme and tomato paste. Increase heat to medium high, and stir. Reduce liquid to about 1/3 cup. Strain sauce through a fine sieve into a small saucepan. Bring to a boil, remove from heat and stir in remaining butter.

Step 3

Place fillets on warm serving plates. Divide sauce over four portions. Sprinkle with freshly ground black pepper.