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Filet Mignon with Red Wine Sauce

Source of Recipe


Country Woman (December / January 2009)



List of Ingredients



• 1 medium onion, thinly sliced
  
• 3 Tbsp butter, divided
  
• 2 cloves garlic, minced
  
• ¾ tsp salt (divided)
  
• ½ tsp dried oregano
  
• 2 Tbsp tomato paste
  
• 1¼ cups dry red wine or beef broth
  
• ½ tsp pepper, divided
  
• 6 beef tenderloin steaks (4 to 6 ounces each)
  
• 3 Tbsp olive oil
  






Instructions



1. In a large saucepan, sauté onion in 1 tablespoon butter until tender. Add garlic, ¼ teaspoon salt and oregano; cook and stir for 1 minute. Add tomato paste; cook and stir 2 minutes longer.
   
   
2. Gradually whisk in wine. Bring to a boil. Reduce heat; simmer until reduced by half. Strain sauce and return to pan. Gradually stir in remaining butter until melted. Add ¼ teaspoon pepper. Remove from the heat; keep warm.
   
   
3. Sprinkle the steaks with remaining salt and pepper. Drizzle with oil. Grill, covered, over medium heat or broil 4 inches from the heat for 6 to 8 minutes on each side, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170° F). Cover and let stand for 3 to 5 minutes. Serve with wine sauce.
   
   Makes 6 servings.