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Filet Mignon with a Tasty Red Wine Sauce (Gluten-Free)
http://www.celiac.com/articles/23200/1/Filet-Mignon-with-a-Tasty-Red-Wine-Sauce-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

 
By Jefferson Adams
Published on 02/19/2013
 

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.


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.