- Meat and poultry
- Cuts of beef
- Beef fillet
A simple, but incredible beef dish. Serve with potatoes, pasta or rice.
9 people made this
- 335g beef filet steak, thinly sliced
- 1/2 tablespoon sugar
- 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
- 1-2 tablespoons cornflour, mixed with 1 tablespoon water
- 1 tablespoon oil
- 1 tablespoon oil
- 1 tablespoon finely chopped garlic
- 1 medium onion, sliced
- 1/4 teaspoon salt
- 1 (285g) tin sliced mushrooms
- freshly ground black pepper, to taste
- 125ml red wine
- 3 tablespoons water
- 1 tablespoon tomato ketchup
- 1 tablespoon caster sugar
- fresh basil for garnish (optional)
MethodPrep:15min ›Cook:10min ›Extra time:20min marinating › Ready in:45min
- Marinate the beef in sugar, light soy sauce and cornflour slurry for 20 minutes.
- Heat a large frying pan with 1 tablespoon oil over high heat. Fry the beef until 70% done, about 2-3 minutes, drain and set aside.
- Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic until fragrant, 2-3 minutes. Add the onion and salt; cook until soft, about 3-4 minutes. Stir in the mushrooms and black pepper.
- Add the red wine, water, tomato ketchup and sugar. Stir to mix and bring to the boil. Add the beef back into the pan and mix well. Serve with basil, if desired.
See it on my blog
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
It was delicious and really easy to make!-11 Aug 2013
Love it! First time I have cooked with wine...came out fantastic! Will def make again!-18 Oct 2011
Fillet steak with red wine sauce recipeJessica Dady February 1, 2011 12:00 am
Nutrition per portion
A juicy and tender steak served with red wine sauce. This is easy to cook and a great dish for the whole family
Whole Roasted Fillet Steak with Red Wine Sauce/>by Irene Muller
Have you ever had a piece of fillet steak at a restaurant and wondered if you could make the same juicy, tender fillet at home? With our Whole Roasted Fillet Steak and Red Wine Sauce recipe, you will feel like a 5-star chef in no time.
The Whole Roasted Fillet Steak gets seared on a hot pan before putting it into the oven to roast. This process caramelises the crust of the steak first for a deeper flavour. It also creates some brown bits (fond) on the bottom of the pan, which will make the perfect starting point for your red wine sauce. Best served with some creamy mashed potatoes and veggies which you can steam or roast. If you want to roast your vegetables, remember to put them into the oven before the steak as they take longer to cook. Our recipe below also provides guidelines for oven roasting time for your personal preference.
This roast fillet of beef takes less than half an hour to cook, depending on how you like your steak done. In the meantime, the sauce is made while the fillet is resting. The Whole Roasted Fillet with red wine sauce recipe is easy to follow and will be perfect for any occasion.
Red Wine Reduction For Steak
My secret to cooking filet mignon in a red wine and balsamic reduction is the thickness of the sauce. Too thin and it lacks any sort of consistency. I added a little brown sugar to help it caramelize and give the sauce a little extra sweetness that pairs really well with a nicely seasoned steak.
Combine all reduction ingredients in a saucepan and lightly simmer until reduced by half. If you let it sit for a few minutes after removing from the heat, it will thicken. Remember, this is a balsamic forward sauce!
Lastly, I prepare this balsamic reduction in the same skillet as the steaks, so it soaks up the juices and butter drippings from skillet. This speeds up the process and also adds more flavor.
Pair filets with mashed potatoes and a nice Chianti Classico and you’ve got yourself a beautiful Florence-inspired date night dinner.
A rich red wine based jus or dark gravy goes so well with dark meats such as beef or lamb, and this is the best red wine jus if you are going all out to impress.
- Author: Victoria Haneveer
- Prep Time: 15 Minutes
- Cook Time: 1 Hour
- Total Time: 1 hour 15 minutes
- Yield: 8 1 x
- Category: Sauces
- Method: Stove
- Cuisine: French
2 750ml bottles Cabernet Sauvignon
4 cups ( 1 liter) beef stock or broth
1 quartered large shallot
3 peeled halved large garlic cloves
Drippings from roasted meat
Mix the wine, port, beef stock, garlic cloves, bay leaves and shallot in a pan.
Bring the mixture to a boil and keep boiling for an hour or until the mixture has reduced down to 2 cups.
You can do this step up to a couple days ahead if you like and keep it covered and refrigerated.
Cook a beef or lamb roast with garlic and thyme, then pour all the fat from the roasting pan into a pan over a moderate heat.
Bring the wine mixture and boil, scraping any brown bits up.
Add salt and black pepper to taste and pour into a large gravy boat.
Discard the bay leaves and serve this red wine jus.
This was absolutely delicious. I followed the recipe exactly, except I omitted the thyme and I cut my medallions a bit thicker than suggested. It took longer to reduce than the recipe indicated, as other reviewers have mentioned, but I didn't mind because the result was so awesome. My boyfriend does not like wine at all, and he LOVED this sauce. We served it with mashed potatoes using the sauce as a gravy, which was seriously fantastic. I'm making it again tonight to impress my boyfriend's mom. The only difference I will make is I'll add slightly more beef broth and slightly less wine. Very simple and delicious recipe!
Followed recipe exactly and was not impressed with the flavor. Will not be making this one again and will look elsewhere for a red wine sauce.
I used this sauce recipe for filet mignon, and was pleased. But the recipe itself doesn't make sense to me. Is it really supposed to be 1/4 inch thick medallions (that's 6 millimeters!)? Cooked for 2 minutes (or even 30 seconds) per side, there's no way they are still going to be pink inside. (I had 1 1/2 inch thick medallions, cooked 3 minutes per side to perfection.)
I made this to go with a whole beef tenderloin and it was delicious. I did feel the need to reduce the wine to beef ratio since it cooked seperately (and I used cheap wine). I thought it was a little heavy on the shallots, so I'll reduce them by half next time. I also added a splash of brandy and brown sugar to broaden the flavor. It takes more time to reduce, but can be made in advance to ensure there's time to thinken as needed. I also added the beef juice at the end and that rounded out the flavor perfectly.
Very good sauce. Everyone seemed to enjoy it, and I will make again. Takes longer than indicated to reduce, but it eventual gets there and is thick enough. just have to be patient.
What a disappointment! I am sorry I wasted such good meat on this!
Made this twice and got raves both times. I added soaked dried porcini mushrooms along with fresh mushrooms to the saute pan with the shallots. Served with roasted carrot sticks & garnished with chopped parsley. Sauce is delicious!
This was delicious. I reduced the sauce just a bit more than was called for as I prefer a thicker, stronger tasting sauce and it was excellent. I will definitely be making this again.
Excellent . I roast a whole beef tendeloin and make the sauce separately (doubling the ingredients) and serve for Christmas dinner each year! Now a tradition in our family.
This recipe is delicious. I did find that the sauce was a little thinner than desired. I added cornstarch/water to sauce to thicken it up. I will try adding additional flour next time.
Just made this for Christmas dinner with fillet tips instead of the whole tenderloin. As one other reviewer noted this is a good use of those smaller pieces since the medallions don't need to be a uniform size. I also used a Shiraz as that's what we had and mistakenly left out the thyme. Delicious! Everyone loved it including my kids ages 8, 10 and 12. Be patient and let the sauce cook all the way. If you like this you may also like the Mahogany Beef Stew on this site - another great cold weather dish.
Absollutely to die for!! One of the best meals ever created.
So easy and so delicious! I made this for Valentine's Day using tenderloin steaks. Taking the advice of other readers, I used 1 1/2 cups of a pinot noir, added portobello mushrooms and extra flour. Tasty!
This recipe is amazing! My college age son has recently started cooking and made this as a Christmas gift. It looked elegant and tasted incredible!
This was a delicious dish but I am sorry I used the cheap cut of beef instead of the tenderloin. I also used a non-alcoholic merlot and I thought it tasted great. Probably a "real" red would make a difference but using alcohol is not an option for me. Having done my trial run with this recipe, I would to make it for guests. I also agree that that the extra teaspoon of flour made all the difference.
This dish was outstanding, but I didn't use the shallots, I only had onions, so there was a slight bitter aftertaste, but I seemed to be the only one that noticed it. My family and guests loved it and told me to add it to the general rotation! The sauce was delicious, I used a claret and it was rich and silky, I wish weɽ had bread to soak it up, but I did serve it with mashed potatoes, yummm.
I will make this one again, it was a big hit with my family - they all said "this is a keeper!" I didn't have shallots on hand, so I used onions, next time I'll go with the shallots, and I had barely any thyme, so next time I'm sure it will be a four forker. There just seemed to be a funny aftertaste, and I used a very good wine, so I know it wasn't that. Maybe it was the onions.
This is another old family favorite. I did it again last nite and it was fabulous as usual. I did it exactly like th erecipe - no variations. We often have the sauce left over and it is great in stews and other gravies
This is an exceptional dish. The next time I will only use one cup of red wine and one can of beef broth. I really did not need two cups of each.
We usually purchase a whole beef tenderloin and cut our own filets. This always leaves us large portion of the tenderloin that is too small in width to cut into steaks. I now have a recipe that allows me to cut this piece of meat into medallions and make this delicious recipe. Sauce is fantastic.
Ohhhh baby! Was this ever good. The sauce was so easy and delicious. I made it exactly as written, and would maybe reduce the shallots by one next time, but other than that, no complaints. The sauce did take longer than noted to reduce, but was well worth the wait.
Yum! This was a big hit. The sauce was great, although I had to tone down the wine with some sugar. I think tenderloin is too nice a cut because even though it's tasty it's awfully expensive to use for an entree where it will be covered in sauce.
Very tasty. I added carrots and served it over baked potatoes. We ran out of "gravy" though. I should have doubled the "gravy" part of the recipe. We thought the recipe was great and will definately make it again.
We had a dinner party for 8 and made this recipe with filets mignons wrapped in bacon, and added chopped portobella mushrooms to the sauce. Everyone loved it and wanted the recipe. Wonderful, wonderful, wonderful.
I made this the other night and it was fabulous. I was a little gun-shy with the wine after reading a few people saying how over-powering it could be, so I cut it down to 1 1/2 cups and used a red table wine that I had in the house. I did add an extra tablespoon of flour as suggested by another cook and took advice to be patient and let the sauce reduce. Other than that, I followed the recipe as directed and we loved it. My Puerto Rican husband demanded white rice (as usual), but it was a great alternative - I poured that wonderful sauce all over it!
- 2 tbsp olive oil
- 100g/3½oz shallots, sliced
- ½ garlic bulb
- 1 fresh rosemary sprig
- 3 fresh thyme sprigs
- 3 black peppercorns
- ½ tsp sea salt
- 375ml/13fl oz good red wine
- 500ml/18fl oz good quality beef stock
Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, peppercorns and salt. Cook for 5 minutes, stirring frequently.
Pour the wine into the pan, turn up the heat and reduce the liquid by two thirds.
Once the wine has reduced, add the beef stock and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the liquid has reduced by half and the sauce has thickened.
Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs.
The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before serving.
Roast Fillet of Beef with Mushroom Red Wine Sauce
When I had a big (HUGE!) fillet of beef in the fridge not so long ago, I felt completely uninspired as to what to do with it. I’m a big fan of cutting the whole fillet into steaks and then braaing them but as it’s Winter the thought of standing outside, waiting for meat to cook is not exactly my idea of fun.
I decided to go back to basics and make a beautiful roast fillet of beef but what to serve with it was another question that kept popping into my head. I wanted something rich but not too heavy and thus decided to serve it with a delicious mushroom and red wine sauce. This sauce is possibly the simplest to make but the end result is so incredibly tasty, I found myself dipping a spoon in to taste more than a few times.
For me, the key to roasting a whole fillet is to do it at a high heat so that the outside gets a beautiful brown colour whilst the inside stays soft and almost tremblingly rare. I like to mix olive oil, beef stock concentrate and Worcestershire sauce and brush this over the beef before seasoning with sea salt flakes and black pepper. I then pop the fillet into a pre-prepared oven and allow it to roast until done to my liking. I also like to add garlic and red onions to the roasting pan as they add delicious flavour and aroma which, together with the meat juices gets poured into the sauce at the last minute.
I served the fillet with the sauce, creamy, buttery mash, steamed green beans and a bottle of Shiraz which complimented the meat perfectly. A perfect Winter treat and with the overcast, chilly weather that’s been predicted for this weekend, why don’t you invite some friends over and surprise them with this beautiful meal?
How Does Gordon Ramsay Make Beef Wellington?
1. Shape each beef fillet tender piece by tightly wrapping it with three layers of film, place wrapped beef in the refrigerator overnight, or 24 hours. (this will set wellington shape)
2. Take the film off the beef fillet tender, then quickly sear in a skillet with 2 tbsp olive oil about 1 min on each side until browned and still rare in the center. The take out of the pan set aside, and let cool.
3. Finely chop the mushrooms and fry in a hot pan with a little olive oil, thyme leaves, and some seasoning. As the mushrooms start to give off their juices, continue cooking on high heat for 10 mins or until all the moisture has dissolved and you are left with a mushroom paste (duxelles). Now take the duxelles out of the pan and let cool.
4. Now Cut the puff pastry in half, Put on a floured surface, then roll all the piece into a large rectangle enclosed one of the tender beef fillets, then place in the refrigerator to chill.
5. Lay a large sheet of film on a work surface, place four slices of prosciutto di parma ham in the center, and overlap each piece slightly, creating a square. Spread about half the mushroom mixture (duxelles) equally over the prosciutto ham.
6. Now, season the beef tenders to taste with salt and pepper, then put the tenders on top of the mushroom (duxelles) covered prosciutto ham. Using the film, roll the prosciutto ham on top of the beef, roll, and tie the film tightly and evenly on each end shaped like a thick log. Do the same step with the other beef tender after done, chill both for a minimum time of 30 mins.
7. Remove from refrigerator and brush pastry dough with an egg wash. Then remove the beef tender film and wrap the puff pastry around each prosciutto ham wrapped beef tender. Trim the excess pastry, then brush the egg wash all over the puff pastry. Then cover with film and for a minimum time of 30 mins.
8. In The Meantime, start making the red wine sauce. Heat large pan on med heat the 2 tbsp. Olive oil and fry beef trimmings for about 3-4 mins until trimmings sides are browned. After mix in the sliced shallots and peppercorns, thyme, bay leaf, and continue cooking for additional 5 minutes, stirring them frequently until the shallots turn a golden brown color.
9. Now Pour in the vinegar and let it boil for a couple of mins until nearly dry. Add wine let boil until nearly entirely reduced, add beef stock, bring a boil again, lower the heat, simmer for 1 hour, and eliminate any skin from the surface until you have the preferred texture. Straining the liquid through a fine sieve that is lined with muslin. Taste for seasoning, then set sauce aside.
10. Right before cooking the beef wellingtons, score the puff pastry lightly with a paring knife, brush the top of the wellingtons with the egg wash again. Place in oven and Bake at 395 F. for 15-20 minutes until the pastry is golden brown, then rest for 10 mins before carving and serving
11. In The Meantime, reheat the red wine sauce an accompaniment for beef wellington
Mustard With Mutton
Feeding a large number of people when you only have one small oven and four burners can be a bit of a challenge. As our family gatherings normally mean dinner for ten I’m constantly trying to think of meals and recipes that can feed that amount of people without too much stress or pandemonium in my small kitchen, which by the way is right by the dining table so there’s no hiding any mess! This recipe fits the bill perfectly. The red wine sauce is fantastic and it’s the only part of the dish that takes any amount of time, but I normally make this the day before, you could even make it a week before and freeze it. The beef fillet, or tenderloin as it’s referred to in the States, is completely hassle free. Most of my family like their meat well done so to the chagrin of my husband the beef fillet was in the oven for about 35 minutes and came out just on the border of well done. Any other cut would’ve resulted in tough meat but luckily beef fillet is very forgiving and it was still moist and tender. If I was cooking for ourselves I would cut the cooking time to 25 minutes for a nice medium-rare. The sauce takes the dish to another level and I like to spread some of it on the platter and then place the thickly sliced beef fillet on top and then pour over a little more sauce to just coat the meat a little. A whole eye fillet with a couple of side dishes fed all of us and the kitchen remained in tact!
Ingredients – Serves 10
Whole eye fillet of beef (tenderloin) – weighing about 1.5 kg
Salt & freshly ground black pepper
2 cloves of garlic, finely sliced
Red Wine Sauce
5 tablespoons (70g) butter
1 large onion, chopped
1 carrot, peeled and chopped
1 stalk celery,chopped
10 button mushrooms, quartered
2 cloves garlic, minced
1 teaspoon dried rosemary leaves
1 teaspoon dried sage leaves
1 bay leaf
1 teaspoon black peppercorns
2 tablespoons tomato paste
1 bottle (3 cups) dry red wine
2 cups best quality beef stock
2 tablespoons red current jelly
Salt & freshly ground black pepper
To make the red wine sauce melt 3 of the 5 tablespoons of the butter in a large frying pan and add the onion, carrot, celery, mushrooms, rosemary, sage, bay leaf, and peppercorns. Cook over medium-high heat, stirring occasionally, for about 20 minutes or until the onions and other vegetables are browned and caramelised. Add the garlic and cook for another 2 minutes. Add the tomato paste and cook for about 3 minutes, until it begins to darken. Add the wine and the beef stock, scraping the bottom of the pan to release any residue from the vegetables. Boil for 30 minutes. Pour everything through a strainer into a saucepan, and squeeze the juices through the strainer with a ladle. Boil over high heat until it is reduced to about 1½ cups. If you like you can reduce it further to 1 cup for a more concentrated sauce. Add the redcurrant jelly and stir until it is thoroughly dissolved. Turn off the heat, taste and season with salt and pepper if necessary. You can make the sauce to this stage a day ahead or even earlier and refrigerate or freeze it. When you need the sauce, warm it and add the remaining 2 tablespoons of butter. Swirl the butter around in the sauce with a spoon (don’t whisk it) until it’s thoroughly melted.
To make the beef, trim the fillet of the long strip of silverside, if it hasn’t already been removed. To gain a uniform shape and assist in the meat cooking evenly tie the fillet at 2 cm intervals with kitchen string, tucking in the narrow end section under the beef to create a uniform log shape. Season the meat very well on all sides with salt and pepper. Rub with some olive oil and massage the garlic into the meat. Leave to rest in the fridge for a few hours, or overnight if possible. Preheat the oven to 200C. Bring the beef to room temperature and heat a large frying pan over high heat. When hot add the beef fillet and sear it on all sides until browned all over. If you don’t have a pan large enough to fry the meat you can also sear it on the barbecue. Place the beef on a narrow sided baking tray and place in the oven. Immediately turn the heat down to 180C. Cook for 25 minutes for medium rare, 30 minutes for medium and 35-40 minutes for well done. If you have a meat thermometer the temperatures you’re looking to achieve are: For rare meat 55-57C. For medium rare, 60-62C. For medium, 68-70C. For well done 75C or above. As oven temperatures vary so much it’s a good idea to check the temperature of your meat after 20 minutes of cooking time and then every 5- 10 minutes after that. Remove the meat from the oven and let it rest, covered in foil for at least 10 minutes. Once the meat has rested, remove the string and carve into thick slices.
To serve, place some of the sauce onto a large platter and spread to cover the base. Layer the beef slices on top of the sauce, slightly overlapping. Pour more of the sauce over the beef and serve the rest of the sauce separately at the table.