MONTANA MARKET: Filet Mignon with Red Wine Sauce

By Beacon Staff

Spending my childhood in the Midwest and most of my adult life in Montana, in my opinion, there is nothing better than a great steak for dinner. Since filet is such a tender and lean meat, this dish helps keep the juices in the steak and avoids drying out the meat. The sauce isn’t overpowering, so it just adds more flavor to the dish. The best part, it’s easy for a last minute dinner party.

4 filet mignon (about 1/2 lb. each)
salt and pepper
2 Tbsp. olive oil
2 Tbsp. finely chopped green onion
1/4 C. red wine
3/4 C. beef broth (I like Better than Bouillon)
1 Tbsp. butter (slightly melted)
1 tsp. flour

• Sprinkle the meat on both sides with salt and pepper. Heat the oil in a skillet and, when very hot, add the meat. Cook over high heat about 5 minutes each side. Cook longer if you want medium or well-done meat.
• Remove the meat to a warm planner and keep warm.
• Pour off the oil from skillet leaving a small trace in bottom of pan.
• Add green onions and wine to the skillet and cook over high heat for 1 minute.
• Add broth and bring to full rolling boil, stirring to dissolve the brown particles that cling to the bottom and sides. Season with salt and pepper. Cook until reduced by half.
• Meanwhile combine butter and flour in a small bowl. Stir into the simmering sauce and cook briefly until thickened.
• Spoon over the steaks and serve immediately.
I served this dish with sautéed mushrooms and a tossed salad with a light dressing. Absolutely delicious!

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