Beef Fillets Au Vin Recipes

BEEF TENDERLOIN FILETS

Steps:

• Pat meat dry and season with salt and black pepper to taste.
• Melt butter in a heavy skillet over medium heat. Add fillets and cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate and pour off fat from the skillet. Add wine and bring to a boil to deglaze pan. Stir in stock and cream and boil sauce until thickened, 3 to 5 minutes. Remove from heat. Add tomatoes and basil and blend well.
• Pour sauce over beef on the serving plate.

BEEF FILLETS AU VIN

Steps:

• Add 1 tablespoon melted butter to a skillet; saute fillets for 4 minutes on each side (actually you need to saute fillets until desired degree of doneness; 4 minutes/side is fairly rare which is how my husband likes them) remove from skillet and keep warm; drain and discard pan drippings.
• Add 1 tablespoon melted butter to skillet over low heat.
• Saute/stir mushrooms and shallots for 2-3 minutes.
• Add in 1/2 cup Burgundy wine; cook over high heat until wine is reduced by half.
• Mix together 1 teaspoon butter and 1 teaspoon flour to make a paste.
• Add to mushroom mixture; cook and stir constantly for 30 seconds.
• Add the last tablespoon butter and 2 tablespoons Burgundy; stir to combine.
• Serve fillets on individual plate and spoon sauce over the top.