*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is absolute divine. The main key to having this turn out great is using an excellent red wine that you want to drink. If you don't want to drink it out of the bottle, you won't love the sauce. Take the time to find a good wine, splurge a little if you have to. I add sliced mushrooms to the pan sauce.
I'm still a newish cook and this recipe entailed several firsts for me: the first time I've cooked with either filet mignon or shallots and the first time I've ever reduced a sauce. With those caveats I found the results to be a little disappointing flavor-wise. But I had very high expectations so this just resulted in this being "pretty good" in my book. The filets with the shallots and garlic were very tasty but I found my wine sauce to be fairly bland. Step 1 wasn't too clear (to this beginner) about what heat (low medium high boil) to reduce the sauce on. I had it too low then cranked it up and it still took me 1.5 hours to get 3 cups of sauce. And I don't think the 2-3 minutes in step 3 was enough to thicken the sauce either. I may try this recipe again though - it has a lot of potential but I've got to get the hang of making sauces like this.
I was most anxious to try this recipe considering we love red wine and filets. And considering the top billing it received in the newsletter today from Allrecipes I couldn't wait for that first bite. Major disappointment. Maybe it will be better tomorrow but for all the time preparation and cost I am betting that I will never make this again.
Excellent sauce... Merlot can be a bit pricey but sometimes you have to spoil yourself. I used filets Green beans are a good choice for a side dish as well as au gratin potatos for a "cheese and wine" taste.
Yummy sauce! It was a little salty but that's what I liked about it. Who wants a flavourless sauce? I made only 3 filet mignon so I made less sauce. I used 1 chicken and 1 beef oxo cube and let the cubes dissolve in 2 cups of boiling water. Then I added 1/2 cup of wine and let the mixture boil for almost 30 minutes on high heat. The only thing I didn't like is that I usually marinate my steak so that the flavor goes through to the center and the meat becomes more tender. These were ok but I had to dip them in a lot of gravy and they weren't as tender as the steaks I usually have. Also the recipe directions will give you a rare steak so if you don't like it rare cook a couple of minutes longer.
Unbelievable sauce!! I made the sauce the night before which made the cooking time very short. I'm going to try and add some shiitake or cremini mushrooms to the sauce for something extra next time. Overall this is a great recipie and an excellent sauce...your guests will think that you're an amazing chef...mine did!
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