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Filet Mignon With Red Wine Tomato Sauce

by , Chef, Grana, Jamesport, New York

Filet Mignon With Red Wine Tomato Sauce

Serves 4

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

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