Beef Tenderloin in a Red Wine Reduction Sauce

Absolutely delicious! –Keely


  • 8 filet mignon steaks, 6 to 8 ounces each cut 1 ½” thick
  • 3 medium garlic cloves
  • ½ tsp seasoned salt
  • ¼ tsp pepper
  • 5 TBS butter, divided
  • 3 TBS brandy
  • ¼ cup flour
  • 3 tsp tomato paste
  • 1 cup dry red wine
  • 1 cup chicken broth
  • ½ cup beef broth
  • ¼ tsp Worcestershire sauce
  • 2 TBS red current jelly


Preheat oven to 400º. Lay steaks out on a work surface for about 30 minutes before beginning. Dry with paper towels. Make a paste with 2 of the garlic cloves (minced), seasoned salt and pepper. Rub paste on both sides of the steaks.


Melt 1 tablespoon of butter in a large, heavy skillet on medium high heat. Sear steaks in batches until brown, only a few minutes each side. If butter begins to brown, reduce heat slightly. Place steaks in a large casserole, leaving a little space between each steak.


Add brandy to skillet, stirring constantly and scraping bottom of pan. Add the remaining 4 tbs of butter, when melted and foamy stir in the flour. Reduce heat to just under medium. Stir until golden brown, then add tomato paste and remaining clove of garlic (minced). The mixture will be thick and grainy. Add wine and both broths. Bring to a boil, reduce heat and simmer about 10 minutes or until reduced by one-third, stirring occasionally. Add Worcestershire and jelly. Sauce should be of a coating consistency. If too thick, thin with more wine.


Pour sauce over steaks and bake uncovered for 12-18 minutes (medium rare), 20-25 minutes (medium). When serving, spoon sauce over steaks.


We are a mushroom-free home (ick), but if you’re into mushrooms add diced mushrooms as the final ingredient to the sauce.


This dish is also perfect for preparing ahead of time. After pouring the sauce over the steaks and before baking, simply cover the dish and refrigerate. Before serving, bring to room temperature then bake. They are just as delicious when prepared ahead!