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Filet Mignon With Red Wine Tomato Sauce

Filet Mignon With Red Wine Tomato Sauce

Serves 4

  • 4 (8-ounce) Certified Piedmontese filet mignon steaks
  • Salt and pepper to taste


  • 1 cup red wine
  • ½ stem fresh rosemary
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 orange
  • 1 teaspoon black peppercorns

Using a vegetable peeler, peel two strips orange zest, discarding the meat of the orange. In a saucepot, combine orange peel strips with remaining ingredients and bring to a boil, then remove from heat and cool completely in refrigerator. Strain the liquid and pour into a zip lock bag. Add the filets and marinate 8 hours or overnight.

Preheat oven to 400°F.

Remove steaks from marinade and season with salt and pepper. Sear in a hot pan on both sides, then transfer to the oven and cook for 4 additional minutes.

To serve, pool Red Wine Tomato Sauce on plate. Place filet on top of sauce and spoon Lemon Aioli around sauce, or drizzle over the filet.

    Red Wine Tomato Sauce

    • 5 teaspoons butter
    • ½ teaspoon minced garlic
    • 2 tablespoons tomato paste
    • 1 cup red wine

    Add 1 teaspoon butter to saucepan, add garlic, and sauté, being careful not to brown the garlic. Add tomato paste and cook for 2 minutes. Add red wine and continue cooking until reduced to about ? cup. Whisk in butter and strain out the solids.

      Lemon Aioli

      • ½ cup mayonnaise
      • 1 egg yolk
      • 1 tablespoon lemon juice
      • ¼ cup extra-virgin olive oil

      In a non-reactive bowl, whisk all ingredients together.