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  • Jefferson Adams

    Filet Mignon with a Tasty Red Wine Sauce (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    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.



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    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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