Beef fillet with red wine sauce

Name: Beef fillet with red wine sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Beef filet (4 pieces of approximately 200 g each) 1.75 lbs; Garlic 2 cloves; Rosemary to taste; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Red wine Chianti, Merlot, Cabernet Sauvignon 2 ½ cups; Onions 1; Brown sugar 2 spoonfuls; Balsamic vinegar 2 spoonfuls; Cornstarch 1 spoonful; Water to taste; Extra virgin olive oil to taste; Fine salt to taste

Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

The fillet is a lean, tender, and exquisite cut of meat, often reserved for special occasions... here we offer you a recipe that will meet the expectations of even the most demanding guests: beef fillet with red wine sauce! A tasty and refined main course, an alternative to the classic fillet with green pepper: in this case, the meat is accompanied by a creamy and aromatic sauce based on red wine, which enhances its rich and succulent flavor. We've chosen to cook the fillet rare, but if you prefer a different level of doneness, you can adjust according to the instructions provided in the preparation. Serve the beef fillet with red wine sauce with some mashed potatoes or a side of seasonal vegetables, uncork a quality bottle, and bring to the table a classy dish with a gourmet touch!

Also try the pork fillet with wine sauce and discover other delicious variations of this dish:

Grilled fillet with aromatic red wine sauce
Voronoff fillet
Filet mignon with Roquefort sauce

INGREDIENTS

Beef filet 1.75 lbs (800 g) - (4 pieces of approximately 200 g each)

Garlic 2 cloves

Rosemary to taste

Extra virgin olive oil 2 spoonfuls

Fine salt to taste

For the red wine sauce: Red wine 2 ½ cups (600 g) - Chianti, Merlot, Cabernet Sauvignon; Onions 1; Brown sugar 2 spoonfuls; Balsamic vinegar 2 spoonfuls; Cornstarch 1 spoonful; Water to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Beef fillet with red wine sauce

To prepare the beef fillet with red wine sauce, start with the sauce: peel and finely chop the onion 1. In a small saucepan, heat a drizzle of oil, add the chopped onion 2, and sauté over medium heat for a couple of minutes, then add the brown sugar 3.

Pour in the balsamic vinegar 4 and let it caramelize for another minute, then add the red wine 5 and bring to a boil. Let the sauce reduce for about 10-15 minutes 6.

When the sauce has reduced by about half, strain it through a sieve 7, pressing the onion with the back of a spoon to extract all the juice 8. In a separate small bowl, dissolve the corn starch in a little water 9.

Pour the mixture into the sauce off the heat 10, mix well 11, and finally adjust with salt. Ensure that the red wine sauce coats the back of a spoon; that's the correct consistency. Keep warm 12.

Proceed to cook the beef fillets: in a large pan, flavor the oil with the garlic cloves and rosemary sprigs 13. Meanwhile, salt the meat on the surface 14. When the oil is hot, place the fillets in the pan 15.

Sear over medium-high heat for 3 minutes per side for rare doneness 16. For medium, cook for 8 minutes per side, and for well-done, about 10 minutes per side. When the fillets are ready 17, transfer them to a rack, being careful not to pierce the meat 18, and let them rest for a couple of minutes so the juices can redistribute.

Serve the fillets with a side of mashed potatoes, for example 19, and drizzle the dish with the red wine sauce 20. Your beef fillet with red wine sauce is ready to be enjoyed 21!