Beef Filets With Red Wine Sauce And Roasted Veggie Fries
- Veggies:
- 2 tablespoons yellow cornmeal
- 1/2 ounce Parmigiano-Reggiano cheese, finely grated (about 2 tablespoons)
- 1 pound Yukon gold potato, cut into wedges
- 1 1/2 pounds baby carrots with tops, peeled and trimmed
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Steaks:
- 1/2 cup earthy red wine (such as pinot noir)
- 3 fresh thyme sprigs
- 2 garlic cloves, crushed
- 1 medium shallot, sliced
- 1 fresh rosemary sprig
- 1 1/2 cups fat-free, lower-sodium beef broth
- 1 tablespoon olive oil
- 4 (4-ounce) beef tenderloin steaks
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons Dijon mustard
- 2 tablespoons cold butter, cut into pieces
- 2 teaspoons fresh thyme leaves (optional)
- Place a large baking sheet in oven. Preheat oven to 450u0b0.
- To prepare veggies, combine the cornmeal and cheese in a small bowl, stirring well. Place potato and carrots in a large bowl. Drizzle vegetables with 2 tablespoons oil. Sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss. Sprinkle the cornmeal mixture over vegetables; toss. Arrange vegetables in a single layer on preheated baking sheet; bake at 450u0b0 for 15 minutes. Turn vegetables over; bake an additional 8 minutes or until golden and tender.
- To prepare steaks, heat a medium saucepan over medium-high heat. Add wine and the next 4 ingredients (through rosemary) to pan, and bring to a boil. Cook until liquid almost evaporates (about 8 minutes). Add broth; bring to a boil. Cook until reduced to about 1/2 cup (about 13 minutes). Remove from heat; strain mixture through a sieve over a bowl. Discard solids.
- Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add steaks to pan; saute for 3 minutes on each side or until desired degree of doneness. Let steaks stand 5 minutes.
- Heat pan to high heat. Add reduced broth mixture to pan; stir in mustard and remaining 1/8 teaspoon salt. Remove from heat. Add butter to pan, 1 piece at a time, stirring with a whisk until each addition is incorporated. Place 1 steak on each of 4 plates; drizzle each serving with about 1 tablespoon sauce. Sprinkle each steak with 1/2 teaspoon thyme leaves, if desired. Divide the vegetable fries evenly among servings.
yellow cornmeal, cheese, gold potato, carrots, olive oil, kosher salt, freshly ground black pepper, red wine, thyme, garlic, shallot, rosemary, beef broth, olive oil, beef tenderloin, kosher salt, freshly ground black pepper, mustard, cold butter, thyme
Taken from www.myrecipes.com/recipe/beef-filets-red-wine-sauce (may not work)