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Beef Filets with Red Wine Sauce and Roasted Veggie Fries

Photo: José Picayo
Hands-on time 58 mins
Total time 1 hr, 28 mins
Yield Serves 4
Coat potato wedges and baby carrots with a mixture of cornmeal and grated fresh Parmigiano-Reggiano cheese to add crunchy texture and golden-brown color to the plate.


  • Veggies:
  • 2 tablespoons yellow cornmeal
  • 1/2 ounce Parmigiano-Reggiano cheese, finely grated (about 2 tablespoons)
  • 1 pound Yukon gold potato, cut into wedges
  • 1 1/2 pounds baby carrots with tops, peeled and trimmed
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Steaks:
  • 1/2 cup earthy red wine (such as pinot noir)
  • 3 fresh thyme sprigs
  • 2 garlic cloves, crushed
  • 1 medium shallot, sliced
  • 1 fresh rosemary sprig
  • 1 1/2 cups fat-free, lower-sodium beef broth
  • 1 tablespoon olive oil
  • 4 (4-ounce) beef tenderloin steaks
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons Dijon mustard
  • 2 tablespoons cold butter, cut into pieces
  • 2 teaspoons fresh thyme leaves (optional)

Nutrition Information

  • calories 521
  • fat 24 g
  • satfat 8.3 g
  • monofat 11.9 g
  • polyfat 1.8 g
  • protein 31.1 g
  • carbohydrate 41.6 g
  • fiber 6.3 g
  • cholesterol 86 mg
  • iron 3.4 mg
  • sodium 795 mg
  • calcium 116 mg

How to Make It

  1. Place a large baking sheet in oven. Preheat oven to 450°.

  2. To prepare veggies, combine the cornmeal and cheese in a small bowl, stirring well. Place potato and carrots in a large bowl. Drizzle vegetables with 2 tablespoons oil. Sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss. Sprinkle the cornmeal mixture over vegetables; toss. Arrange vegetables in a single layer on preheated baking sheet; bake at 450° for 15 minutes. Turn vegetables over; bake an additional 8 minutes or until golden and tender.

  3. To prepare steaks, heat a medium saucepan over medium-high heat. Add wine and the next 4 ingredients (through rosemary) to pan, and bring to a boil. Cook until liquid almost evaporates (about 8 minutes). Add broth; bring to a boil. Cook until reduced to about 1/2 cup (about 13 minutes). Remove from heat; strain mixture through a sieve over a bowl. Discard solids.

  4. Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add steaks to pan; sauté for 3 minutes on each side or until desired degree of doneness. Let steaks stand 5 minutes.

  5. Heat pan to high heat. Add reduced broth mixture to pan; stir in mustard and remaining 1/8 teaspoon salt. Remove from heat. Add butter to pan, 1 piece at a time, stirring with a whisk until each addition is incorporated. Place 1 steak on each of 4 plates; drizzle each serving with about 1 tablespoon sauce. Sprinkle each steak with 1/2 teaspoon thyme leaves, if desired. Divide the vegetable fries evenly among servings.