Filet Mignon with Creamy Red Wine Sauce

Yield: 2 servings


  • 2- 8 oz beef tenderloin steaks, dried on paper towels
  • 2 cups of your favourite hearty red wine
  • a pinch of salt
  • lots of fresh pepper
  • a splash of oil
  • 2 Tbsp of butter
  • 4 oz of French-style cream cheese
  • 2 Tbsp of whipping cream


  1. Preheat a skillet over medium-high heat. Pat your steaks dry and season with salt and pepper. Heat the oil briefly with the butter, allowing the butter to brown slightly. Add the steaks and sear the first side until its brown and crusty, then flip and give the second side the same treatment until the steaks cook through to your preferred doneness. Use a calibrated thermometer and refer to the following note for best results. Rest the steaks on a plate covered with foil while you craft a quick sauce to dress them up.
  2. Add the wine to the pan and heat vigorously until the wine reduces to a syrup-like consistency, about two minutes.  Whisk as the wine cooks dissolving any crusty bits in the pan. Lower the heat and whisk in the cream, stirring until a smooth sauce forms. Whisk in the cheese. Transfer the steaks to waiting plates, smother in wine sauce and share.



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