Beef Filets With Red Wine Sauce And Roasted Veggie

Name: Beef Filets With Red Wine Sauce And Roasted Veggie Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Veggies:; 2 tablespoons yellow cornmeal; 1/2 ounce Parmigiano-Reggiano cheese, finely grated (about 2 tablespoons); 1 pound Yukon gold potato, cut into wedges; 1 1/2 pounds baby carrots with tops, peeled and trimmed; 2 tablespoons olive oil; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Steaks:; 1/2 cup earthy red wine (such as pinot noir); 3 fresh thyme sprigs; 2 garlic cloves, crushed; 1 medium shallot, sliced; 1 fresh rosemary sprig; 1 1/2 cups fat-free, lower-sodium beef broth; 1 tablespoon olive oil; 4 (4-ounce) beef tenderloin steaks; 3/8 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper; 2 teaspoons Dijon mustard; 2 tablespoons cold butter, cut into pieces; 2 teaspoons fresh thyme leaves (optional)

Servings: persons

Veggies:
2 tablespoons yellow cornmeal
1/2 ounce Parmigiano-Reggiano cheese, finely grated (about 2 tablespoons)
1 pound Yukon gold potato, cut into wedges
1 1/2 pounds baby carrots with tops, peeled and trimmed
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Steaks:
1/2 cup earthy red wine (such as pinot noir)
3 fresh thyme sprigs
2 garlic cloves, crushed
1 medium shallot, sliced
1 fresh rosemary sprig
1 1/2 cups fat-free, lower-sodium beef broth
1 tablespoon olive oil
4 (4-ounce) beef tenderloin steaks
3/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
2 tablespoons cold butter, cut into pieces
2 teaspoons fresh thyme leaves (optional)

1
Place a large baking sheet in oven. Preheat oven to 450u00b0.
2
To prepare veggies, combine the cornmeal and cheese in a small bowl, stirring well. Place potato and carrots in a large bowl. Drizzle vegetables with 2 tablespoons oil. Sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss. Sprinkle the cornmeal mixture over vegetables; toss. Arrange vegetables in a single layer on preheated baking sheet; bake at 450u00b0 for 15 minutes. Turn vegetables over; bake an additional 8 minutes or until golden and tender.
3
To prepare steaks, heat a medium saucepan over medium-high heat. Add wine and the next 4 ingredients (through rosemary) to pan, and bring to a boil. Cook until liquid almost evaporates (about 8 minutes). Add broth; bring to a boil. Cook until reduced to about 1/2 cup (about 13 minutes). Remove from heat; strain mixture through a sieve over a bowl. Discard solids.
4
Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add steaks to pan; saute for 3 minutes on each side or until desired degree of doneness. Let steaks stand 5 minutes.
5
Heat pan to high heat. Add reduced broth mixture to pan; stir in mustard and remaining 1/8 teaspoon salt. Remove from heat. Add butter to pan, 1 piece at a time, stirring with a whisk until each addition is incorporated. Place 1 steak on each of 4 plates; drizzle each serving with about 1 tablespoon sauce. Sprinkle each steak with 1/2 teaspoon thyme leaves, if desired. Divide the vegetable fries evenly among servings.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Veggies:, 2 tablespoons yellow cornmeal, 1/2 ounce Parmigiano-Reggiano cheese, finely grated (about 2 tablespoons), 1 pound Yukon gold potato, cut into wedges, and more.

Yes, Beef Filets With Red Wine Sauce And Roasted Veggie Fries falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Filets With Red Wine Sauce And Roasted Veggie Fries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions