Filet Mignon in Red Wine Reduction Sauce

I thought I would post about a recipe I have mastered over the years. Its a Beef tenderloin steak in red wine reduction sauce and you can serve it over a bed of fresh cooked spinach if you want to.

Filet Mignon in Red Wine Sauce

I wanted to make it where it would be as simple and easy to follow so I have added all the detailed information about preparation. Don't get me wrong, its not hard to do however I have messed it up a few times in the past. What I am hoping on is to show you all how to make it and not mess up at all.

I suggest that you all buy the beef tenderloin whole at a market and bring it home and dress and clean it yourself. You will be surprised as to how much money you can save doing that versus going to the store and buying individual wrapped tenderloin steaks. Half the time those are not as thick as you would like. I like a good 1 1/2 inch thick tenderloin steak. That way you get to sear the hell out of it in the skillet to get a good fond from the pan when you release that flavor from the bottom using a elixir like wine.

Well I hope you all enjoy it and please if you decide to make this recipe then please leave a comment on my food blog under the recipe and let me know what you think I don't care if its good or bad.

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