Filetto di Manzo con Vino Rosso
Filetto di Manzo con Vino Rosso Description

Beef Tenderloin In a Red Wine Reduction

This takes the average steak to a whole new level. It’s so full of flavor! – Debbie

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At a glance
Meat Dishes


3 pounds Beef Tenderloin or NY Strip or Favorite type Steak
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh sage, chopped
1/2 cup Dijon mustard
4 tablespoons butter, room temperature
Salt and pepper to taste

Red Wine Reduction:

1/4 cup extra virgin olive oil
4 cloves garlic, minced
4 tablespoons fresh rosemary, chopped
2 tablespoons fresh sage, chopped
1/2 cup dry red wine
2 tablespoons Dijon mustard
1 tablespoon beef paste
1/2 cup chicken stock


Preheat the oven to 400 degrees Fahrenheit

Sprinkle tenderloin or steak with salt and pepper and place on a broiling pan and place in the oven on the center rack and allow to broil for 10-15 minutes.

While the meat is broiling, mix together the rosemary, sage and mustard and butter in a small bowl.

Heat a heavy skillet on med high to high heat on stove top.

When the steaks or tenderloin come out of the oven spread the butter mixture on them and place the meat in the preheated skillet and cook 3-4 minutes on each side.

Allow the meat to rest on a platter while you prepare the reduction.

Heat the olive oil in a sauté pan over a medium high heat. Add the garlic, rosemary and sage and cook for 1 minute, just until the herbs become fragrant, do not burn! Add the red wine and cook for another minute. Add the remaining ingredients for the sauce. Lower the heat to medium and allow the liquid to reduce by half.

While the sauce is reducing, slice the steak or tenderloin into thin strips, slicing against the grain of the meat.


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