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Photo: José Picayo Photo by: Photo: José Picayo

Beef Filets with Red Wine Sauce and Roasted Veggie Fries

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.

Cooking Light MAY 2012

  • Yield: Serves 4
  • Hands-on: 58 Minutes
  • Total: 1 Hour, 28 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 521
  • Fat: 24g
  • Saturated fat: 8.3g
  • Monounsaturated fat: 11.9g
  • Polyunsaturated fat: 1.8g
  • Protein: 31.1g
  • Carbohydrate: 41.6g
  • Fiber: 6.3g
  • Cholesterol: 86mg
  • Iron: 3.4mg
  • Sodium: 795mg
  • Calcium: 116mg
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