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Merlot Filet Mignon

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Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Jauneen Hosking, Waterford, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 12, 2023

Although this is such a simple recipe, you can feel confident serving it to any guests. The rich sauce adds a touch of elegance. Just add a salad and rolls. —Jauneen Hosking, Waterford, Wisconsin

Test Kitchen Approved

Merlot Filet Mignon

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Yield: 2 servings
Prep: 5 min
Cook: 15 min
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Ingredients

  • 2 beef tenderloin steaks (8 ounces each)
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 cup merlot
  • 2 tablespoons heavy whipping cream
  • 1/8 teaspoon salt
Text Ingredients

Directions

  1. In a small skillet, cook steaks in 1 tablespoon butter and oil over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove and keep warm.
  2. In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir until slightly thickened and butter is melted, 1-2 minutes. Serve with steaks.

Nutrition Facts

1 steak with 2 tablespoons sauce: 690 calories, 43g fat (20g saturated fat), 165mg cholesterol, 279mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 49g protein.
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