Recipe courtesy of Edward Ross III
Herbed Fillet with Red Wine Reduction
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 513 calorie
- Total Fat
- 39.4 grams
- Saturated Fat
- 16.4 grams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 32.2 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
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
Directions
- 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.
- 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.