Herb Grilled Tenderloin Filets With Mushroom Merlot Sauce

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READY IN: 45mins
Recipe by Leslie in Texas

Merlot is one of our favorite wines so when I saw this recipe combining merlot with mushrooms ( another favorite! ) I knew I had to try it! Wow- was it to die for!Serve this for a special birthday or anniversary dinner or when you want to impress the heck out of guests- it's restaurant quality good! You can substitute T-bones or rib-eyes for the filets if you wish. Originally from a local liquor/wine store's monthly magazine.

Ingredients Nutrition


  1. Lightly brush the steaks on both sides with olive oil.
  2. Thickly crust each side with the garlic,rosemary, salt, and pepper mixture.
  3. Let the steaks"cure" in the refrigerator while you make the sauce.
  4. Melt 2 T butter in a saucepan.
  5. Add the shallots and cook over medium heat, stirring often, until soft but not brown, about three minutes.
  6. Add the sliced mushrooms and cook until browned and most of the mushroom liquid has evaporated, about 3 minutes.
  7. Add the 2 cups wine and bring to a boil.
  8. Briskly simmer the wine until reduced by half, about 5 minutes.
  9. Add the stock and briskly simmer until the mixture is reduced to about 1 1/2 cups and is the consistancy of heavy cream, 5 to 10 minutes.
  10. Whisk in the cornstarch/wine mixture if a thicker sauce is desired.
  11. Remove from heat,add salt and pepper to taste, and stir in the parsley.
  12. Grill the steaks over high heat until they are the desired degree of"doneness".
  13. Transfer to plates and spoon a generous portion of sauce over and serve at once.

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