Beef Fillets au Vin
- SERVES
- 4
- COOK TIME
- 15 Min
You know those recipes that are so good that you won't want to share because you want to save it all for yourself! This Beef au Vin is one of 'em! Your loved ones will really appreciate your generosity when you share with them... we know it will be hard!
What You'll Need
- 4 (8-ounce) beef tenderloin steaks (1-1/2-inches thick)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 3 tablespoon butter, divided
- 1 tablespoon minced shallot or onion
- 2 cloves garlic, minced, or 1 teaspoon garlic powder
- 1 pound fresh mushrooms, thinly sliced
- 1/2 cup dry red wine
What to Do
- Sprinkle steaks with 1/4 teaspoon salt 1 and 1/4 teaspoon pepper. Melt 1 tablespoon butter in a large skillet over medium heat. Add steaks; cook 7 to 9 minutes on each side or to desired degree or doneness. Remove from skillet; set aside, and keep warm.
- Melt 1 tablespoon butter in skillet over medium-high heat; add shallot, garlic, and mushrooms; sauté until tender. Stir in 1/2 cup wine, and cook over medium-high heat 5 minutes or until wine is reduced by half. Add remaining 1 tablespoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring until butter melts. Serve steaks with mushroom-wine sauce.
Notes
Vin is French for wine, and I stir half a cup of it into the mushroom sauce for this recipe! Then I reduce the sauce, spoon it over each fillet, and enjoy the rest of the bottle of wine with dinner!