Beef Filets with Red Wine Sauce and Roasted Veggie Fries

Photo: José Picayo
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.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 58 Minutes
Total: 1 Hour, 28 Minutes

Nutritional 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

Ingredients

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)

Preparation

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.

Note:

Julianna Grimes,

May 2012