Beef Filets With Red Wine Sauce And Roasted Veggie Fries Recipe

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.

No additional tips available.

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

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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.

Beef Filets With Red Wine Sauce And Roasted Veggie Fries

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