Filet Mignon
Tender filet mignon steaks marinated in red wine, soy, and tarragon, then broiled to perfection—an elegant dish perfect for special occasions or gourmet dinners.
Ingredients
Instructions
- Combine dry red wine, soy sauce, and dried tarragon in a large Ziploc bag.
- Add the beef tenderloin steaks to the bag.
- Refrigerate for 3 hours, turning occasionally to marinate.
- Remove steaks from the marinade.
- Place steaks on a coated rack in a shallow roasting pan.
- Broil 6 inches from heat for 5 minutes on each side.
Tips & Substitutions
For a more robust flavor, consider adding minced garlic or onion powder to the marinade. If you don't have dry red wine, you can substitute with beef broth mixed with a splash of vinegar for acidity. Make sure to let the steaks come to room temperature before cooking to ensure even cooking. A meat thermometer can help you achieve the perfect doneness.
Serving Suggestions
Serve the filet mignon with a side of roasted vegetables or a fresh salad for a balanced meal. It pairs beautifully with Vera Griffey's Beans or creamy mashed potatoes for a classic touch. A glass of the same dry red wine used in the marinade enhances the meal, making it perfect for special occasions.
Storage & Reheating
Leftover cooked filet mignon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steaks in a preheated oven at 250°F until warmed through, making sure not to overcook them. Alternatively, you can quickly sear them in a hot pan for a minute on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Filet Mignon contains roughly 199 calories, with 9g protein, 5g carbohydrates, and 8g fat. It is a good source of protein (18% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 1046mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while filet mignon is ideal for its tenderness, you can use ribeye or sirloin as alternatives. Just adjust the cooking time based on the thickness and desired doneness, as these cuts may require different cooking methods.
How can I make this recipe in advance?
You can marinate the steaks up to 24 hours in advance. Simply prepare the marinade and let the steaks soak in it in the refrigerator. For best results, take them out about 30 minutes before cooking to allow them to reach room temperature.
What is the best way to know when my steak is done?
Using a meat thermometer is the most reliable method. For medium-rare, aim for an internal temperature of 130-135°F. Remember that the steak will continue to cook slightly after removing it from the heat, so consider taking it off a few degrees earlier.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).