Sautéed Tenderloin Steaks with Wine Sauce

Introduction

History

The combination of tenderloin steaks and wine sauce has been a classic pairing in French cuisine for centuries. The tenderloin steak, also known as filet mignon, is a cut of beef that is prized for its tenderness and flavor. When paired with a rich wine sauce, the flavors of the steak are elevated to a whole new level.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to pat the steaks dry before cooking to ensure a nice sear.

- Use a good quality red wine for the sauce to enhance the flavor of the dish.

- Be sure to deglaze the pan with the wine to scrape up all the flavorful bits from the bottom of the pan.

- Let the steaks rest for a few minutes before serving to allow the juices to redistribute.

Serving Suggestions

Serve the Sautéed Tenderloin Steaks with Wine Sauce with a side of roasted vegetables and a glass of red wine for a complete and satisfying meal.

Cooking Techniques

Sautéing, Deglazing

Ingredient Substitutions

Use vegetable broth instead of wine for a non-alcoholic version of the sauce.

- Substitute ghee for butter for a dairy-free option.

Make Ahead Tips

You can prepare the wine sauce ahead of time and reheat it when ready to serve. The steaks should be cooked just before serving for the best results.

Presentation Ideas

Arrange the tenderloin steaks on a platter and drizzle the wine sauce over the top. Garnish with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair the Sautéed Tenderloin Steaks with Wine Sauce with a side of mashed potatoes and a green salad for a well-rounded meal. A glass of Cabernet Sauvignon or Merlot would be the perfect wine pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the steaks in the oven or on the stovetop until warmed through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 15g

Saturated Fat: 6g

Proteins

Protein: 25g

Vitamins and minerals

Iron: 15% of daily value

Vitamin B12: 30% of daily value

Alergens

Contains: Dairy

Summary

This dish is high in protein and iron, making it a nutritious option for a meal. However, it is also high in saturated fat, so it should be enjoyed in moderation.

Summary

Sautéed Tenderloin Steaks with Wine Sauce is a luxurious and flavorful dish that is perfect for a special occasion. The tenderloin steaks are cooked to perfection and topped with a rich and savory wine sauce that will impress your guests. Enjoy this delicious meal with a glass of red wine for a truly memorable dining experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was given to me by an old friend of mine who had learned it from a French chef many years ago. The thought of tenderloin steaks sautéed to perfection and smothered in a rich wine sauce sounded absolutely divine.

I remember the day like it was yesterday. My friend, Marie, invited me over for dinner and surprised me with this exquisite dish. As soon as I took my first bite, I knew I had to learn how to make it myself.

Marie graciously shared the recipe with me, along with some tips and tricks she had picked up along the way. She explained that the key to making the perfect sautéed tenderloin steaks lies in the quality of the meat and the precision of the cooking process.

The first step, she told me, was to select the finest cuts of tenderloin available. The meat should be well-marbled and thick-cut, ensuring that it stays juicy and tender during the cooking process. Marie recommended that I visit a local butcher for the best selection.

Next, she instructed me to season the steaks generously with salt and pepper, allowing them to come to room temperature before cooking. This, she explained, would ensure that the meat cooks evenly and retains its natural flavors.

As the steaks rested, Marie showed me how to prepare the wine sauce. She heated a skillet over medium-high heat and added a generous splash of olive oil. Once the oil was hot, she added minced garlic and shallots, allowing them to cook until fragrant.

Then came the most crucial step – deglazing the pan with a dry red wine. Marie poured in a generous amount of wine, scraping the bottom of the pan to release all the flavorful browned bits. She let the wine simmer and reduce until it had thickened into a rich sauce.

Once the sauce was ready, Marie set it aside and turned her attention to the steaks. She heated another skillet over high heat and added a knob of butter, allowing it to melt and sizzle before adding the steaks.

The steaks sizzled and seared in the hot pan, creating a beautiful golden crust on the outside while keeping the inside tender and juicy. Marie instructed me to cook the steaks for just a few minutes on each side, depending on the thickness of the cut, to ensure they were cooked to perfection.

Once the steaks were done, Marie removed them from the pan and let them rest for a few minutes before slicing them thinly against the grain. She then arranged the slices on a plate and drizzled them with the luscious wine sauce.

As I took my first bite of the sautéed tenderloin steaks with wine sauce, I was transported to a gourmet restaurant in the heart of Paris. The meat was juicy and tender, with a melt-in-your-mouth texture that was simply unbeatable. The wine sauce added a depth of flavor that complemented the steaks perfectly, creating a dish that was truly unforgettable.

From that day on, sautéed tenderloin steaks with wine sauce became a staple in my culinary repertoire. I shared the recipe with friends and family, impressing them with my newfound skills in French cuisine. And every time I make this dish, I think back to that fateful day when Marie introduced me to the wonders of tenderloin steaks and wine sauce. It's a memory I will cherish forever.

Categories

| Beef Fillet Recipes | Cathy's Recipes | Red Wine Recipes |

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