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Filet Mignon w/Cabernet Sauvignon Sauce




Source of Recipe


Internet


List of Ingredients




4 tablespoons olive oil, divided
2 tablespoons crushed black pepper
2 tablespoons fresh thyme, chopped
2 pounds beef tenderloin
3 cups Cabernet Sauvignon
1 tomato, peeled, seeded and chopped
1 shallot, finely chopped
1 garlic clove, chopped
1 tablespoon fresh thyme, chopped
3 cups beef broth
4 tablespoons cold butter, cut into pieces.



Recipe



In a small bowl, stir together 2 tablespoons oil, pepper and thyme and rub on meat. Marinate in the refrigerator for 2 to 24 hours.

In a medium saucepan combine the wine, vinegar, tomato, shallot, garlic and thyme. Simmer until reduced by half. Add beef broth and reduce again by half. Strain through a fine sieve. Return to pan and set aside until just before serving.

Heat oven to 375 degrees.

In large, nonstick skillet heat remaining 2 tablespoons olive oil on high heat and brown the beef on all sides. Place meat on rack on shallow roasting pan. Roast for 20 to 25 minutes for medium rare, or until a meat thermometer inserted in the thickest part of the meat registers 135 degrees. Cover lightly and let rest for 15 minutes.

Reheat sauce to a simmer. Remove from heat; whisk in butter until blended.

To serve: Cut tenderloin into 8 slices. Spoon sauce on plate and arrange slices of beef on top. Pass remaining sauce.

Cook's notes: Sauce can be made a day ahead of time, refrigerated and reheated. Do not overcook meat, 20 to 25 minutes is plenty. It continues cooking while it rests.

Serves six.