Better Health & Living

Issue: July 2008
Filet Mignon with Red Wine Sauce
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Filet Mignon with Red Wine Sauce

by Meredith Deeds

Filet Mignon with Red Wine Sauce

For a delicious, flavorful sauce, make sure you use a full-bodied, dry red wine. I like Cabernet Sauvignon.

Serves 4

  • 4 filet mignon steaks, 4 ounces each and about 1-inch thick
  • 1tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground allspice
  • 1 cup dry red wine
  • 1 1/2 cups low-sodium beef broth
  • 1 tablespoon cornstarch
  • 2 tablespoons chopped, fresh parsley
  • Salt and freshly ground black pepper
  1. Season the steaks with the salt and pepper. Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add the steaks and saute until medium-rare, about 4 minutes per side. Transfer to plate and cover with tented foil.
  2. Reduce the heat to medium and add the remaining 1/2 tablespoon oil to the skillet. Add the shallots and garlic and cook for 1 minute. Stir in the allspice; then add the wine and cook for 2 minutes.
  3. Pour 1/4 cup broth into a small bowl and whisk in the cornstarch until smooth. Add the remaining broth to the skillet and simmer for 5 minutes. Add the cornstarch mixture and bring to a boil to thicken. Stir in the parsley. Spoon the sauce over the steaks and serve immediately.

Regular contributor Meredith Deeds attended restaurant school and has taught cooking classes all over the country. She now cooks--and sips wine--in her kitchen in Plano, Texas.

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