Fillet Steaks With Red Wine Sauce Recipe

Name: Fillet Steaks With Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 onion, peeled; 1 carrot, peeled; 1 sprig thyme; 1 bay leaf; 1 1/2 cups red wine; 10 ounces beef stock; salt & freshly ground black pepper; 1 tablespoon vegetable oil; 2 lbs steak fillets (four steaks); 4 flat mixed mushrooms, wiped; 1 lb turnip, peeled; 2/3 cup milk; 3 tablespoons heavy cream; 1 tablespoon thyme leaves

Servings: persons

1 tablespoon butter
1 onion, peeled
1 carrot, peeled
1 sprig thyme
1 bay leaf
1 1/2 cups red wine
10 ounces beef stock
salt & freshly ground black pepper
1 tablespoon vegetable oil
2 lbs steak fillets (four steaks)
4 flat mixed mushrooms, wiped
1 lb turnip, peeled
2/3 cup milk
3 tablespoons heavy cream
1 tablespoon thyme leaves

1
Preheat the oven to 190u00b0C (375u00b0F) gas mark 5. Melt the butter in a saucepan over a moderate heat. Add the onion, carrot, thyme and bay leaf. Saute for 2 - 3 minutes before pouring in the red wine and beef stock.
2
Reduce the sauce by two thirds. Strain and adjust the seasonings with sugar and salt and pepper.
3
Meanwhile, heat the oil in a frying pan over a moderate heat. Brown the seasoned beef on all sides. Remove the beef from the saucepan and add the mushrooms and cook for 2 - 3 minutes on both sides.
4
Cook the turnips in boiling salty water until just tender. Drain well and mash with the milk and cream and keep hot.
5
Put the beef into an oven proof dish and pour over the sauce and cook for 15 - 20 minutes (or until your prefence is required), covered.
6
Arrange the mushrooms on a serving plate, top with a little turnip puree then the beef.
7
Pour over the sauce. Garnish with a little thyme.

788

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 1 tablespoon butter, 1 onion, peeled, 1 carrot, peeled, 1 sprig thyme, and more.

Yes, Fillet Steaks With Red Wine Sauce falls under the Meat & Poultry 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!

Fillet Steaks With Red Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions