Recipe courtesy of Edward Ross III

Herbed Fillet with Red Wine Reduction

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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4 (6-ounce) beef fillets

Salt and freshly ground black pepper

4 tablespoons grainy mustard

1 cup herbs (such as sage, thyme, rosemary, basil and parsley), finely chopped

1/2 shallot, finely chopped

1/4 cup white wine

1 tablespoon butter


  1. Season fillets with salt and pepper. Heat a heavy saute pan over medium high heat. Coat edges of fillet with a thin layer of mustard, approximately 2 tablespoons. Dredge edges of filet in herbs to coat evenly. Sear fillet, 4 to 6 minutes per side, depending on the thickness of the meat.
  2. Remove cooked fillet. Lower heat to medium. Add shallots and saute until translucent. Deglaze pan with white wine. Add 2 tablespoons mustard. Reduce wine to consistency of a rich sauce. If desired, remove the pan from the heat and whisk butter into the sauce. Serve immediately.
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