Filet Of Beef Cabernet(For Four)
Tender beef medallions are seasoned with spices, seared to perfection, then finished with a rich red wine mushroom cream sauce, ideal for elegant dinners or special occasions.
Ingredients
- 3 Tbsp. allspice ⓘ
- 2 tsp. thyme ⓘ
- 2 Tbsp. salt ⓘ
- 4 Tbsp. black pepper ⓘ
- 2 Tbsp. garlic powder ⓘ
- 1 Tbsp. dry mustard ⓘ
- 2 lb. beef tenderloin, cut into 8 (4 oz.) medallions ⓘ
- 3 Tbsp. vegetable oil ⓘ
- 5 or 6 medium mushrooms, sliced ⓘ
- 1 medium shallot, minced ⓘ
- 2 c. Cabernet Sauvignon or other hearty, dry, red wine
- 2/3 c. heavy cream ⓘ
Instructions
- Combine all spices: allspice, thyme, salt, black pepper, garlic powder, and dry mustard.
- Season the beef tenderloin medallions with the spice mixture and let stand for at least 2 hours.
- Heat vegetable oil in a large sauté pan or skillet over medium-high heat.
- Brown the medallions on both sides, then remove them from the pan and set aside.
- Add sliced mushrooms and minced shallot to the pan and sauté until tender.
- Return the beef medallions to the pan. Deglaze the pan with the red wine, scraping up any browned bits.
- Reduce the wine by half over medium heat.
- Remove the beef medallions from the pan and set aside.
- Finish the sauce by adding heavy cream to the pan, bring to a boil, and simmer for two minutes.
- Return the beef to the pan to reheat briefly, then serve with the sauce.
Tips & Substitutions
For a deeper flavor, marinate the beef in the spice mix overnight. If you don't have allspice, a mix of cinnamon and nutmeg can work as a substitute. Consider using a lighter oil for sautéing if desired, but vegetable oil provides a higher smoke point. For a thicker sauce, whisk in a little cornstarch mixed with water towards the end of cooking.
Serving Suggestions
Serve the filet of beef over a bed of creamy mashed potatoes or with a side of roasted vegetables for a complete meal. It pairs beautifully with Arabian Rice for a unique twist. A fresh green salad drizzled with balsamic vinaigrette can also complement the rich flavors of the dish.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat, adding a splash of water or additional heavy cream to prevent drying out. Avoid microwaving, as it can toughen the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Filet Of Beef Cabernet(For Four) contains roughly 448 calories, with 9g protein, 26g carbohydrates, and 19g fat. It is an excellent source of vitamin A (100% of the Daily Value), vitamin C (54% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2225mg per serving (97% 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?
While beef tenderloin is recommended for its tenderness, you can use other cuts like sirloin or ribeye. Just be aware that cooking times may vary, and tougher cuts will benefit from longer cooking to become tender.
What type of wine is best for deglazing?
A hearty, dry red wine like Cabernet Sauvignon is ideal for deglazing due to its robust flavor. If you prefer a lighter option, a Merlot or Pinot Noir can also work well. Avoid sweet wines to maintain the savory profile of the dish.
How do I ensure the beef is cooked to my desired doneness?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F; for medium, 140-145°F. Remember that the beef will continue to cook slightly after being removed from the pan, so consider this when timing your cooking.
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).