Grilled Fillet in Aromatic Red Wine Sauce

Name: Grilled Fillet in Aromatic Red Wine Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Beef filet (4 slices of approximately 8.8 oz each) 2.2 lbs; Wine full-bodied red 2.1 glasses; Shallot 1 oz; Cloves 3; Juniper berries 6; Bay leaves 2 leaves; Black pepper to taste; Fine salt 1 pinch; Rosemary 1 sprig; Sage 3 leaves; Thyme 2 sprigs; Butter 1.4 tbsp; Type 00 flour 1 ¼ tbsp; Extra virgin olive oil 1 ½ tbsp

it de fr es br

441

Calories per serving

Energy Kcal 441
Carbohydrates g 5.2
of which sugars g 3.3
Protein g 53.2
Fats g 12.6
of which saturated fat g 4.44
Fiber g 2.3
Cholesterol mg 188
Sodium mg 532

Difficulty: Average
Prep time: 5 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Thick slices of grilled fillet bring tender, juicy beef to the center of any dinner table—family gatherings tend to get a little more exciting when this classic entrée comes out. The deep, savory notes of red wine sauce add rich flavor all over every bite, making it easy to understand why folks love the pairing of a good beef tenderloin with a sauce that really stands out. You get a simple-looking plate that always feels a bit more special than everyday meals. Warm color from the perfectly grilled fillet looks fantastic next to a glossy drizzle of aromatic red wine sauce—definitely one of those main courses where family members ask for seconds and everyone shares stories at the table. For a nice change from standard dinner, this combination packs good flavor while also feeling fancy enough for a special occasion. The comfortable, homey feel (especially with that deep-flavored sauce) brings people together for a meal they’ll remember.

Families often pick this grilled fillet with red wine sauce because it makes any dinner just a bit more DELICIOUS without a lot of stress. Can’t decide what goes best with it? Pretty much everything—from roasted potatoes to simple green vegetables—works great thanks to those earthy aromatic sauces. A plate of juicy beef and robust sauce really does fit just about every occasion—busy weeknights, celebrations, or weekend get-togethers—since it always gives that easy wow factor. Home cooks often appreciate how reliable this dish is (plus, everyone loves how soft and moist the meat turns out with the right serving). Bold, beautiful, and full of flavor, this grilled fillet makes a good centerpiece, especially when passed around with a favorite side or tucked into a fancier holiday meal lineup. It’s one of those recipes that turns out so consistently well, families keep coming back...not just for the taste, but for the nice memories around the table. Simple ingredients, great appearance, and a hit for every family gathering—no wonder this beef tenderloin with red wine sauce is a trusted favorite for home cooks everywhere.

INGREDIENTS: Beef filet 2.2 lbs (1 kg) - (4 slices of approximately 8.8 oz each); Wine 2.1 glasses (500 ml) - full-bodied red; Shallot 1 oz (30 g); Cloves 3; Juniper berries 6; Bay leaves 2 leaves; Black pepper to taste; Fine salt 1 pinch; Rosemary 1 sprig; Sage 3 leaves; Thyme 2 sprigs; Butter 1.4 tbsp (20 g); Type 00 flour 1 ¼ tbsp (10 g); Extra virgin olive oil 1 ½ tbsp (20 g)

Preparation

How to prepare Grilled Fillet in Aromatic Red Wine Sauce

To prepare the grilled fillet in aromatic red wine sauce, start with the meat. In a baking dish, sprinkle the fillets with olive oil and let them marinate 1, while you start the wine sauce. Finely chop rosemary, sage, and thyme 2, then clean and finely chop the shallot 3.

Pour all the red wine into a large pot, add the chopped shallot 4, cloves 5, juniper berries 6, and the chopped aromatic herbs.

Season with pepper 7 and add bay leaves to the wine 8: let it simmer over high heat until it's reduced 9: it will take about 15 minutes.

Strain the reduction with a sieve 10 to collect and set aside the sauce 11. In another pot, gently melt the butter and add the flour 12, whisking to eliminate all lumps.

Gradually pour in the strained wine 13, stirring over low heat 14 until the mixture thickens, then keep it warm 15.

Now heat the grill, and when it's ready, place the fillets on it 16: turn them after 2-3 minutes or more depending on your taste, then salt them 17. Plate the meat, if you like, by laying it on a bed of salad, then drizzle it with the sauce 18.
The grilled fillet in aromatic red wine sauce is ready.

Storage

You can store the red wine sauce for 1-2 days in the refrigerator, sealed in an airtight container. Once you add the meat, it's best to consume the dish immediately.

Trivia

The fillet is a prized and expensive cut, made of a very tender muscle excellent even raw. If whole, it appears as an elongated and narrow cone, with the widest part being the leanest and most prized. It's located in a part of the loin, specifically in the lower back of the animal, and is divided into three parts: head, suitable for special steaks like the famous Chateaubriand; center, suitable for medallions; and tail (for fillets or morsels).
From the fillet, you can make steaks, medallions, or even prepare the "tartare", a well-known raw dish.

Tip

If you really want to elevate your palate, you should obtain Brunello di Montalcino for preparing the red wine sauce: with this excellent wine, your fillet will reach the pinnacle of taste, and your guests will be truly delighted by such goodness. You can accompany the grilled fillet with aromatic red wine sauce with grilled vegetables like zucchini, radicchio, eggplants, onions, peppers, or with boiled sugar snap peas seasoned with good extra virgin olive oil.

For the translation of some texts, artificial intelligence tools may have been used.