Pan-Seared Filet Mignon (Beef Tenderloin) with Shiraz Sauce

Simple, impressive and elegant. The sauce is very concentrated in flavor and velvety in consistency.

(4.8, 78) 91% would make again

4043 people marked it a Favorite, 2506 people marked it a Try

Yield: 4 Servings Ready in 45 minutes

Cuisine: American   Main Ingredient: Beef

Reviews

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Very easy and taste amazing. My favorite way to eat steak.

Excellent. No complaints, this was perfectly contrived. I will be making this again!

Used garlic instead of other spices....amazing!

Awesome recipe. Made the Shiraz sauce first without the fond in order to let the sauce develop and it turned out great!! The sauce is so smoothly lovely. Love sgrishka's recipes.

Excellent sauce, I did not have any tomato paste so I added some heavy cream to thicken the sauce. It came out perfect. Also, seared beef tenderloin tips in my cast iron skillet. I did not put them in the oven but in a covered pot till the sauce was done, I was afraid the beef was going to overcook. The sauce took no time to made and the tips were still hot.

Fantastic shiraz sauce!!

This is my go to recipe when I wanna impress my family! Absolutely delicious!

Made this for a holiday dinner with friends and everyone raved about how perfectly the steaks turned out. The Shiraz sauce compliments the meat and doesn't over power any flavor. Perfection!! Thanks for sharing this recipe

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