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.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Remove the fillet steaks from the refrigerator and allow them to come to room temperature for about 30 minutes before cooking.

Step 2

Season both sides of the steaks generously with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Step 4

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.

Step 5

Reduce the heat to medium, and in the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.

Step 6

Add the chopped shallots, minced garlic, and thyme sprigs. Sauté for 2-3 minutes until the shallots are softened and fragrant.

Step 7

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.

Step 8

Add the beef stock to the skillet and continue to simmer for another 5-7 minutes until the liquid reduces by about half.

Step 9

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.

Step 10

Strain the sauce through a fine-mesh sieve to remove the thyme and shallot pieces for a smoother texture, if desired.

Step 11

Place the steaks back in the skillet with the sauce for 1-2 minutes to reheat gently.

Step 12

Serve the fillet steaks on warmed plates, drizzled generously with the red wine sauce.

Nutrition Facts

Serving size	(1023.9g)

Amount per serving	% Daily Value*
Calories	1506.1

Total Fat 84.7g	0%
Saturated Fat 30.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 342mg	0%
Sodium 3518.8mg	0%
Total Carbohydrate 22.9g	0%
Dietary Fiber 3.1g	0%
Total Sugars 6.3g
Protein 117.4g	0%

Vitamin D 0IU	0%
Calcium 143.8mg	0%
Iron 14.4mg	0%
Potassium 2185.0mg	0%

*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.

Source of Calories

Fat: 57.6%

Protein: 35.5%

Carbs: 6.9%