Filet Mignon with Red Wine Rosemary Reduction


Who can pass up a classic dinner of filet mignon? No chance with this wine-rosemary reduction adds that final touch of finesse to an already stellar dish.

4 6-8 oz beef filet, trimmed of fat
2 Tbsp Round Pond Italian Varietal Olive Oil
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 stalk celery, peeled and chopped
1 clove garlic, peeled and coarsely chopped
2 cups red wine (preferably Cabernet Sauvignon)
2 quarts beef stock (no-salt beef broth can be substituted)
4-5 sprigs rosemary
1 Tbsp cold unsalted butter cut in pieces


For Sauce
Heat olive oil in medium sauce pan over med/high heat. Add onions and sauté a few min. Add carrots, celery and garlic and sauté about 5 min, or till they start to brown. Pour in red wine and reduce till almost dry. Add beef stock and simmer till reduced to 2 cups. Strain and continue reducing to 1 cup. Add rosemary and steep about 1 minute and strain. Whisk in cold butter a little at a time. Season with salt and pepper. Serve warm with filet.

For Filets
If grilling filets, prepare grill so it is hot when needed. Let beef filet rest at room temp 45 min - 1 hour before cooking. When sauce is almost finished brush filet with a little olive oil, season with salt and pepper. Sear on hot grill or hot sauté pan about 3-4 min per side depending on thickness and desired doneness.

`Recipe by Chef Jeffrey Bernys, Napa Valley

Feed by Round Pond

Written by Feed by Round Pond

The Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.

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