Filet Mignon with Red Wine Sauce

Servings 6


  • 6 ea. 8 oz. filet mignons
  • 3 tbsp. Harris Ranch olive oil
  • 6 tbsp. cold unsalted butter
  • 3 shallots thinly sliced
  • 1 tbsp. minced garlic
  • 1 tsp. dried oregano
  • 1/4 cup tomato paste
  • 2-1/2 cups Cabernet wine
  • kosher salt and freshly ground black pepper


  • Preheat grill to medium-high heat.
  • Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board and let stand 10 minutes.
  • Melt 2 tbsp. of butter in a heavy large saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Season with salt, add the garlic and oregano and sauté until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tbsp. of butter into small 1/2 inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
  • Place filets on each of 6 dinner plates. Pour the sauce over the filets and serve.