Beef Filets with Red Wine Sauce and Roasted Veggie Fries

Ingredients

  • 1 ½ pounds baby carrots with tops, peeled and trimmed
  • ¼ teaspoon freshly ground black pepper
  • ½ cup earthy red wine (such as pinot noir)
  • 3 fresh thyme sprigs
  • 2 garlic cloves, crushed
  • 1 medium shallot, sliced
  • 1 fresh rosemary sprig
  • + 13 more ingredients
    • 1 ½ cups fat-free, lower-sodium beef broth
    • 1 tablespoon olive oil
    • 4 (4-ounce) beef tenderloin steaks
    • 3/8 teaspoon kosher salt, divided
    • ¼ teaspoon freshly ground black pepper
    • 2 teaspoons Dijon mustard
    • 2 tablespoons cold butter, cut into pieces
    • 2 teaspoons fresh thyme leaves (optional)
    • 2 tablespoons yellow cornmeal
    • ½ ounce Parmigiano-Reggiano cheese, finely grated (about 2 tablespoons)
    • 1 pound Yukon gold potato, cut into wedges
    • 2 tablespoons olive oil
    • ¼ teaspoon kosher salt

1. Place a large baking sheet in oven. Preheat oven to 450°. 2. To prepare veggies, combine the cornmeal and cheese in a small bowl, stirring well. Place potato and carrots in a large bowl. Drizzle vegetables with 2 tablespoons oil. Sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon pep...

View full recipe at SpringPad

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