If you're looking to deliver a delicious, memorable and romantic dinner to your loved one, then look no further than this simple variation on traditional filet mignon.

This easy to make recipe tops filet mignon with a delicious wine-based sauce, and will have your snootiest diners cooing with delight at your culinary skills. The recipe calls for Burgundy, but any full-bodied red wine will work just fine.

The finished filet mignon. Photo: CC--MaighIngredients:

  • 2 (6 ounce) filets filet mignon
  • 1½ cups Burgundy or other full-bodied red wine
  • 1 cup gluten-free chicken broth
  • ½ cup gluten-free beef broth
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon gluten-free flour or corn starch
  • 2 teaspoons olive oil
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • ½ teaspoon fresh thyme
  • freshly ground black pepper to taste

Directions:
In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook for about one hour, until mixture is reduced to about 1 cup. (You can do this a day ahead and keep covered in the fridge).

In a small bowl, mix butter and gluten-free flour or corn starch.

Heat 2 teaspoons olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and sauté until medium-rare, about 4 minutes per side.

Move cooked steaks to a plate.

To the skillet, add shallots, garlic and thyme, and the reduced wine mixture to skillet. Bring mixture to a boil, making sure to scrape up and include any browned bits.

Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

Spoon sauce over steaks and serve with favorite side dishes or salad.

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