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Roast Filet of Beef with Red Wine Sauce




Source of Recipe


Minutemeals.com






Recipe Introduction


The flavor of the red wine dominates the sauce for this very special cut of meat. Be sure you love the wine before you use it - cheap "cooking" wine will not do here.





List of Ingredients



• 2 1/2 lbs beef filet, cut from the thick end of the tenderloin
  
• 1 cup dry red wine, divided
  
• 1 tsp fresh thyme leaves, divided
  
• 1/2 tsp salt, divided
  
• 1/4 tsp cracked black pepper
  
• 1 T butter
  
• 1/4 cup finely chopped shallots
  
• 1/4 cup finely chopped carrot
  
• 1/4 cup finely chopped celery
  
• 1 T all-purpose flour
  
• 1 cup water
  
• Fresh thyme sprigs, optional
  






Instructions



1. Preheat oven to 450 degrees. Place filet on rack in roasting pan. Drizzle with 1/4 cup red wine and sprinkle with 1/2 tsp thyme, 1/4 tsp salt, and the pepper.
   
2. Roast filet 8 to 10 minutes or until a thermometer inserted in the center registers 140 degrees for medium-rare.
   
3. Meanwhile, melt butter in a 2-quart saucepan. Add shallots, carrot, and celery and saute until just starting to brown. Stir in flour until vegetables are evenly coated. Add remaining 3/4 cup wine, 1/2 tsp thyme, and 1/4 tsp salt. Bring to a boil, stirring constantly.
   
4. Remove filet to serving platter. Cover loosely with a piece of aluminum foil and set aside until sauce is finished.
   
5. Remove rack and discard fat from roasting pan. Add water and heat gently, stirring to loosen browned-on bits. Strain and add to wine mixture.
   
6. Slice filet and garnish with thyme sprigs, if desired; pass wine sauce.
   






Final Comments


Makes 4 generous servings.

Serve with Stuffed Mushrooms (in Appetizer category).