Labor Day Filet with Red Wine Reduction

Recently on a family trip to the 30A area of the Florida panhandle we were visiting one of our favorite local restaurants to take advantage of the abundance of fresh seafood not found in the land-locked state of Tennessee.  That night at dinner we had a couple of nice surprises:

(1) We ran into some friends that were also visiting the same restaurant and staying in the area (isn’t it cool when you are hundreds of miles away from your stomping ground and you see someone you think looks familiar and when you get closer, you realize “Hey, that IS you…!”)

(2)  Our daughter loves salmon and catfish but isn’t much of a seafood fan so she IMG_6152 (002)went the “turf” route of “surf n turf” and chose the filet medallions with red wine reduction.  Served with mashed potatoes, she said it was the best steak she ever had and didn’t stop raving about her dinner, even when we were back home in Tennessee.

So…..we tried it at home and I must say, the results were pretty darn successful!  Tonya picked up some nice filets from a local butcher (we usually stick to rib-eyes or New York strips so Filet Mignon is a treat!) and we had a bottle of red wine ready to go. We rubbed the filets with cracked black pepper and ghost pepper sea salt (from Gulf Coast Saltworks out of Panama City, FL) and IMG_6160 (002)

then seared on the grill to lock in the juices, finishing the meat on indirect heat.  Served with mashed potatoes (the reduction makes a fantastic gravy!) and grilled asparagus, our daughter said it was “almost” as good as what she had at the restaurant but we all agreed it was an instant house-hold favorite!  Good enough to lick the cast-iron skillet!





Labor Day Filet with Red Wine Reduction

  • Servings: 3-4
  • Difficulty: easy
  • Print

3-4 10-12 oz Filets, seared in pan or on grill and cooked to desired wellness and set aside.IMG_6142 (002)

2 cups red wine

1-2 tbsp finely chopped shallots

5 tbsp butter

salt and pepper to taste

Start by sauteing the shallots in 1 tbsp butter and any juices from the filets in a heavy skillet over low to medium heat until tender and translucent.  Add the 2 cups of red wine, bring to a simmer and reduce by half.  Stir in the remaining butter 1 tbsp at a time until the reduction is smooth and syrupy.  Salt and pepper to taste.  Pour the reduction the steaks and serve immediately.


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