Filet Mignon with Red Wine Sauce

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This dish is great, I don't love the sauce, but it's edible.

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Followed the recipe exactly... but the red wine sauce was extremely acidic, even after reduction by half. After whisking in the butter, I added about two tsp. of brown sugar to cut the acidity and let the sauce sit off the heat for about 5 minutes. It thickened nicely, and was a perfect balance of flavors. I served with plain mashed potatoes and asparagus.

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Excellent recipe! Our company loved it. Intense flavors. Very easy to make. I didn't add the last 4 tablespoons of butter to the recipe, and it was still great. I used Columbia Crest (Founders Estate Cabernet. My favorite wine!

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Awesome, and the sauce is great (just the right consistency. Made this for Mother's Day, and everyone was happy. Easy to make, and a real crowd pleaser.

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Very yummy Wasnt as thick as i would have liked!! It was a home run with my boyfriend!! Thanks Giada!!!

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Delicious! I made this recipe last night for my husband who is a purist when it comes to meat. He's not into putting any sauces on, however, this got rave reviews. He grilled four filets while I made the sauce using Raymond's Reserve 2009 California Field Blend. The house smelled wonderful and there was enough left over to dip warm ciabatta bread in the sauce pan! Highly recommend this recipe for a special occasion.

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It had a nice flavor but it didn't thicken as well as I would have liked.

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Great sauce..i added 1/4 cup light cream to thicken, and instead of filet mignon, i used alton browns recipe for pan seared scallops. I placed the scallops over the sauce on a plate and served with a side of spaghetti with olive oil and fresh parsley. Delicious.

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It was great! I'm a 23 yr male and made this for my mom for mothers day and she loved it. It was the Filet Mignon with Red Wine Sauce, some baked asparagus seasoned with salt and pepper, and yukon gold mashed potatoes mashed with chicken broth and green onions.

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I made this last night for Valentine's Day and it was a huge hit! My husband and I loved the wine sauce especially. I'll admit when I saw tomato paste in the recipe I was nervous the flavor would not reminisce of a red wine sauce, but the flavors combine nicely. There is a significant amount of sauce left over as we only made two filets, but it seems to freeze well for later use! I will definitely make this again!