Merlot Filet Mignon Recipes

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PAN-SEARED FILET MIGNON WITH ROASTED POTATOES AND MERLOT SAUCE

Categories     Beef     Onion     Potato     Roast     Sauté     Steak     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 7



Pan-Seared Filet Mignon with Roasted Potatoes and Merlot Sauce image

Steps:

  • Make garnish:
  • In a medium saucepan of salted boiling water blanch onions 3 minutes, or until barely tender, and drain in a colander. Peel skin away from each onion, keeping it attached at root end, and pat onion dry. In a heavy saucepan heat 2 cups oil until a deep-fat thermometer registers 375°F. and fry onions in 2 batches until crisp and brown, about 1 minute. Transfer onions as fried with a slotted spoon to paper towels and drain. Season onions with salt and pepper and cool. Onions may be made 8 hours ahead and kept, covered, at room temperature.
  • Preheat oven to 425°F. and oil 2 baking sheets.
  • Cut potatoes lengthwise into 1/2-inch-thick slices and arrange in one layer on baking sheets. Lightly brush slices with some oil and season with salt and pepper. Roast potatoes in middle and lower thirds of oven until golden brown and tender, about 35 minutes, and keep warm.
  • Pat filets mignons dry and season with salt and pepper. In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown filets on both sides, without crowding, about 5 minutes total. Transfer filets to a shallow baking pan and roast in middle of oven about 10 minutes for medium-rare.
  • On each of 6 plates fan 3 potato slices and top with a filet. Drizzle filets with some sauce and garnish with onions. Serve remaining sauce on the side.

For garnish
12 assorted red and yellow pearl onions, unpeeled
2 cups vegetable oil for frying onions
4 large russet (baking) potatoes (about 2 pounds total)
about 1/4 cup vegetable oil
6 1 1/4-inch-thick filets mignons (about 3 pounds total)
Accompaniment: about 2 cups Merlot sauce

FILET MIGNON OVER LOBSTER BOURSIN MASHED POTATOES WITH A MERLOT REDUCTION

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 20



Filet Mignon over Lobster Boursin Mashed Potatoes with a Merlot Reduction image

Steps:

  • Heat the 3 tablespoons of oil in a large saucepan, and saute the garlic and shallots over a gentle heat until translucent. (If you have any trimmings of meat, you would add them at this time). Deglaze the pan with the wine, and add the beef stock and the thyme and rosemary. Allow this mixture to reduce. It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered. You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor). Once you have reduced the liquid to the required volume, remove from the heat, strain through a chinois (a conical strainer) or some cheesecloth (so you can remove all the vegetables and herbs), return the sauce to the pan and stir in the butter to finish the sauce.
  • For the potatoes:
  • Boil the potatoes with the bay leaves until the potatoes are tender. While the potatoes are cooking, saute lobster meat in oil and butter until it is no longer translucent, and set aside. Drain the potatoes well and discard the bay leaves, then mash the potatoes. Using a beater, add in 1 stick of butter and salt and white pepper. Fold the lobster meat into the potatoes and set aside in a warm place.;
  • Preheat oven to 375 degrees F.
  • Season beef with salt and pepper. In a heavy bottomed, oven-safe saute pan, add just enough oil to cover the bottom of the pan and heat on medium high heat on the stovetop. When the saute pan is hot, cook each side of the filets for approximately 2 to 3 minutes, leaving undisturbed for the first 2 minutes or so. Turn the filets and continue the searing process on the other side of the filets for another 2 to 3 minutes. Place the pan of steaks into the preheated oven. Allow the filets to cook a further 6 to 8 minutes in the oven (depending on the thickness of the steaks and the heat of your oven).
  • While the steaks are in the oven finish the potatoes by crumbling the Boursin cheese into the lobster mashed potatoes which you have been keeping warm and gently stirring it in to allow cheese to melt.
  • Remove the pan of steaks from oven and allow them to rest. (Remember to use an oven mitt; the handle of the pan will be hot!)
  • If necessary, briefly re-heat the Merlot sauce, then remove the pot from the heat and whisk in the whole stick of butter.
  • Plate a portion of mashed potatoes in the center of serving plate. Top with the filet mignon, spoon the Merlot sauce over and around and garnish with chopped chives.

3 tablespoons grapeseed oil
1 tablespoon (1 to 2 cloves) chopped fresh garlic
2 finely diced shallots, or 1 white onion finely diced
Any meat trimmings you may have from the beef (see beef ingredient below)
1/2 (750-ml) bottle Merlot wine
1/2 pint (1 cup) strong beef stock or demi-glace
1 tablespoon fresh chopped thyme leaves
1 tablespoon fresh chopped rosemary leaves
1 stick (1/2 cup) unsalted butter
4 medium to large potatoes, peeled and cut into chunks
2 bay leaves
1 pound lobster meat
2 tablespoons grapeseed oil
1 tablespoon unsalted butter (to saute lobster) plus 1/2 cup butter (1 stick), for the potatoes
Salt and freshly ground white pepper
3 ounces soft herbed cheese (recommended: Boursin)
1/4 cup chopped fresh chives
6 (4-ounce) beef tenderloins (filet mignon)
Salt and freshly ground black pepper
1/8 cup grapeseed oil

FILET MIGNON WITH MERLOT SAUCE

Categories     Sauté     Kid-Friendly     Beef Tenderloin     Red Wine     Summer     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 11



Filet Mignon with Merlot Sauce image

Steps:

  • Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

1 750-ml bottle Merlot
2 14 1/2-ounce cans low-salt chicken broth
1 14 1/2-ounce can beef broth
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
1 tablespoon olive oil
6 6-ounce filet mignon steaks (each about 1 inch thick)
Freshly cracked pepper
1/4 cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme

FILET WITH A MERLOT SAUCE

Filet Mignon with an excellent Merlot wine sauce.

Provided by CANMAD7

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 11



Filet with a Merlot Sauce image

Steps:

  • In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
  • In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
  • Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 6.3 g, Cholesterol 96.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 6.8 g, Sodium 353.6 mg, Sugar 1.5 g

1 (750 milliliter) bottle Merlot wine
2 (14.5 ounce) cans low-sodium chicken broth
1 (14.5 ounce) can beef broth
2 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon olive oil
6 (6 ounce) fillets beef tenderloin
freshly ground black pepper to taste
¼ cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon fresh thyme

FILET MIGNON WITH MUSHROOM RED WINE SAUCE

Provided by Katie Lee Biegel

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 7



Filet Mignon with Mushroom Red Wine Sauce image

Steps:

  • Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
  • In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
  • Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
  • Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
  • Spoon the sauce over the steaks and serve.

Two 1-inch-thick filet mignon steaks
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 shallot, minced
4 ounces sliced mixed mushrooms
1 cup red wine

NEW YORK STEAKS WITH BOURSIN AND MERLOT SAUCE

Provided by Jill Silverman Hough

Categories     Cheese     Sauté     Quick & Easy     Steak     Red Wine     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7



New York Steaks with Boursin and Merlot Sauce image

Steps:

  • Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
  • Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.

2 tablespoons olive oil, divided
6 9- to 10-ounce New York steaks, trimmed (about 1 inch thick)
1/2 of 5.2-ounce package Boursin or other French garlic-and-herb cheese, cut into 6 wedges
1 1/2 cups Merlot or other fruity red wine
1/4 cup ( 1/2 stick) chilled butter, cut into small pieces
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh chives plus whole chives for garnish

FILET MIGNON STEAKS WITH MERLOT SAUCE AND WILD MUSHROOMS

Make and share this Filet Mignon Steaks With Merlot Sauce and Wild Mushrooms recipe from Food.com.

Provided by Mimi Bobeck

Categories     Steak

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19



Filet Mignon Steaks With Merlot Sauce and Wild Mushrooms image

Steps:

  • To prepare the sauce, heat the oil in a saucepan.
  • Add the garlic, onion, carrot, and celery, and sauté over medium heat for about 7 or 8 minutes, until the onion is lightly browned.
  • Stir in the tomato paste and cook for about 2 minutes.
  • Deglaze the pan with the wine and then stir in the bay leaves, thyme, and peppercorns.
  • Bring the sauce to a boil over medium-high heat and reduce by half.
  • Add the stock and return to a boil.
  • Lower the heat to a simmer and cook the sauce, stirring occasionally, for about 30 minutes, until reduced to about 2 cups of liquid.
  • Strain through a fine-mesh sieve into a clean saucepan and keep warm.
  • Season the steaks on both sides with salt and pepper.
  • Heat the oil in a sauté pan, add the steaks to the hot pan, and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium.
  • Remove the steaks from the pan and keep warm.
  • Add the shallots and mushrooms to the same pan and sauté over medium-high heat for about 5 minutes, until lightly brown.
  • Add the Merlot sauce and bring to a simmer.
  • Reduce the liquid by half and stir in the butter until thoroughly incorporated.
  • Add the parsley just before serving.
  • Place the steaks in the center of warm serving plates or shallow serving bowls and spoon the mushrooms and sauce over and around the filets.
  • Serve immediately.
  • Serve with Garlic Mashed Potatoes.

Nutrition Facts : Calories 381.5, Fat 26.5, SaturatedFat 6.5, Cholesterol 15.3, Sodium 102.2, Carbohydrate 13.2, Fiber 2.3, Sugar 5, Protein 4.5

3 tablespoons light olive oil
2 garlic cloves, minced
1 onion, diced
1 small carrot, sliced
1 stalk celery, sliced
1 tablespoon tomato paste
2 cups good-quality merlot
3 bay leaves
1 pinch dried thyme
1/2 teaspoon black peppercorns
3 cups veal stock
4 filet mignon steaks, 7 to 8 oz. each
salt
fresh ground black pepper
3 tablespoons light olive oil
2 tablespoons minced shallots
1 lb wild mushrooms, such as chanterelles, morels or 1 lb porcini mushroom
2 tablespoons butter
1 tablespoon chopped fresh flat-leaf parsley

FILET MIGNON WITH RED CURRANT AND MERLOT SAUCE

This is one of my favorite cuts of meat and my favorite red dry wine along with my favorite berry. This rich cut of meat plus beautifully balanced tart-sweet pan sauce and adding these dainty little red currants to this sauce make a beautiful dish..... I located this beautiful recipe in my William Sonoma Cook Book years ago...I...

Provided by JoSele Swopes

Categories     Beef

Time 40m

Number Of Ingredients 11



Filet Mignon with Red Currant and Merlot Sauce image

Steps:

  • 1. In a large non-stick pan over med-high heat, warm olive oil. When the oil is hot, add the filets and sear, turning once, till they are browned on both sides and an instant read thermometer reads 115*-120*F for rare, about 5 min total; 125*-130*F med-rare, about 7 min total; or 135*-140*Ffor med, 8-10min total. Transfer to a warmed platter and tent with heavy duty foil shiny side down. Let filets rest for 10 min.
  • 2. Return pan to stove with drippings over med-high heat add 1 tbsp of butter, add shallots and saute till translucent, about 1 minute. Pour in wine and scrape bottom of pan to loose the fondant. Add the stock and the currantjelly and cook, stirring, till mixture has reduced about 1 1/2 cups. Stir in the demi-glace, the remaining 1 tbsp butter, and the currants, cook just till the butter melts and a smooth sauce has formed, about 1 minute longer.
  • 3. Sprinkle with Coarse Pink Sea Salt and Coarst Ground Pepper. Divide the filets among warmed individual plates and drizzle sauce a little over each filet. Pour the rest of the sauce in a boat and place at the table for serving...

2 Tbsp olive oil, extra virgin (organic)
6 oz filet mignon (x6)=1 1/2" thick
2 Tbsp butter, unsalted (european organic)
2 Tbsp shallots (minced organic)
1 c red wine, dry (merlot)
1 c chicken stock, no salt
1 Tbsp jelly, red currant (organic)
3 Tbsp demi-glace
1/2 c currants, red (fresh or dried) organic
2 tsp coarse sea salt (pink)
2 pinch pepper, coarse ground

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