Beef fillet in red wine

Recipe for Red Wine Beef Fillet

This preparation combines the juicy texture of a beef fillet with the depth of flavor of a sauce made with red wine and butter. Ideal for those looking for a simple dish with a gourmet touch that impresses at any meal. By mastering the cooking and wine reduction, you will achieve a perfect balance of aromas and flavors.

Preparation time

To achieve an optimal result, it is crucial to respect the preparation and cooking times indicated below.

• Preparation: 10 minutes
• Cooking: 20 minutes
• Total: 30 minutes
• Servings: 3
• Difficulty: Intermediate

Ingredients

For the fillet

• 4 beef filet mignon fillets, 1 to 2 inches thick
• Salt to taste
• Black pepper freshly ground to taste
• 2 tablespoons of extra virgin olive oil or canola oil

For the red wine sauce

• 3 to 4 tablespoons unsalted butter, divided
• 2 cups of red wine full-bodied (a Zinfandel is a good option)

If you don't find a Zinfandel wine, you can opt for a Merlot or Cabernet Sauvignon, which provide good structure and balanced flavor for the reduction.

Utensils we will use

• Cast iron skillet or a heavy pan that distributes heat well
• Kitchen tongs to handle the steaks without piercing them
• Paper towels to dry the meat before cooking
• Knife sharp to trim the meat if necessary
• Spoons to add butter to the sauce
• Platter or plate to rest the meat

How to make Red Wine Beef Steak

Preparation and cooking of the fillet

1. Prepare the steaks: Check that they don't have tough silver skin. Trim any fibrous pieces or the attached chain if you don't want to serve it for better texture. It's important that they are clean to achieve even cooking.
2. Temper the meat: Leave the steaks at room temperature for 30 to 90 minutes depending on the thickness. This helps the meat cook evenly. Pat them dry with paper towels to remove surface moisture and spread a light layer of oil.
3. Season correctly: Season the meat generously with salt and pepper on both sides. Salt enhances the flavor and helps create a delicious crust.
4. Heat the pan: Put 2 tablespoons of oil in the cast iron skillet and heat it over high heat for one minute. This allows the surface to be very hot to sear the steak.
5. Cook the first side: Place the steaks in the hot pan and reduce the heat to medium or medium-high depending on your stove. Cook without moving them for a minimum of 3 minutes, up to 6 minutes if they are very thick (2 inches). This creates a flavorful crust and prevents them from losing juices.
6. Flip it over: With tongs, flip the steaks and cook for another 2 to 5 minutes depending on the desired doneness. You can use the finger test to assess doneness or a thermometer: 50-55°C for rare, 60-65°C for medium, and 70-75°C for well-done.
7. Rest the meat: Remove the steaks and cover them with aluminum foil to keep them warm and allow the juices to redistribute. This step is essential so that when cutting the meat, the liquids do not escape.

Preparation of the red wine sauce

1. Deglaze the pan: Pour the red wine into the same pan with the heat on maximum. This will take advantage of the flavors adhered to the bottom. Let it boil vigorously until its volume is reduced to a quarter, about 10 minutes.
2. Add the meat juices: Add the juices released by the steaks during resting. This intensifies the flavor and enriches the sauce.
3. Incorporate the butter: Turn off the heat and wait for it to stop bubbling. Add the tablespoons of butter one by one, mixing well so that they integrate and give creaminess to the sauce.
4. Season and adjust: Taste the sauce and add salt if necessary. Freshly ground black pepper at the time of serving enhances the aroma and flavor of the dish.

To finish and serve

Place the steaks on the plate, drizzle with the red wine sauce and sprinkle black pepper to taste. It is common to accompany this dish with simple side dishes that do not overshadow the intense flavor of the meat and its stew, for example, cauliflower puree or a fresh salad light and crispy. Pairing with a soft red wine or a Zinfandel further enhances the experience.

Nutritional Information for Red Wine Beef Fillet per serving

• Calories: 535 kcal
• Proteins: 40 g
• Fats: 35 g
• Carbohydrates: 5 g
• Fiber: 0 g

*Values are approximate estimates per serving.

5 keys to make the red wine beef fillet perfect

1. Meat temperature: It is essential that the meat reaches room temperature so that the cooking is even throughout the steak. This prevents it from being raw inside and burnt outside.

2. Pat the meat dry: Patting the meat with paper towels removes surface moisture. This results in a better sear and a crispier crust when cooking.

3. Choose the right wine: A full-bodied wine is key for a concentrated and flavorful sauce. Zinfandel is recommended for its aromatic contribution, although other red varieties work well.

4. Cook without moving: Allows the meat to form the desired crust and retain its juices. Moving it too soon can cause it to lose flavor and texture.

5. Add the butter at the last moment: Makes it creamier and smoother, giving the sauce a shine without separating or leaving grease on top.

When is it ideal to enjoy it?

This red wine beef steak is perfect for family dinners or special gatherings. Its comfortable and quick preparation makes it ideal when you want a gourmet dish without complications. Furthermore, its wine and butter flavor pairs well with cool seasons, accompanying celebrations or moments when you want to impress with a classic dish.

Comparative table of beef fillet with other meat stews

This video clearly shows the traditional technique for achieving a perfect red wine reduction and the ideal cooking of the steak.

Learn how to prepare red wine butter sauce to accompany any beef steak or other meat stew with this practical guide.