Fillet Steaks In Red Wine Butter

Red wine butter and Brussels sprouts are served with the beef fillet.

4 servings


For the fillet:

  • 800 g beef fillet
  • Salt
  • pepper
  • 1 tbsp vegetable oil
  • 3 1/2 tablespoons butter
  • 50g shallot
  • 400 ml red wine, dry
  • 1 sprig of thyme
  • 1 small bay leaf
  • 200 ml beef stock
  • 1 tsp wheat flour
  • 1 pinch of sugar
  • 1 tbsp balsamic vinegar

For the Brussels sprouts:

  • 300 grams of Brussels sprouts
  • 150 grams of tomato
  • 150 g peppers, yellow
  • 50g shallot
  • 2 tbsp olive oil, cold pressed
  • 1 tbsp parsley
  • Salt
  • pepper

As an attachment:

  • 320 g croquette


  1. Cut the beef fillet into 4 equally sized steaks, each weighing 200 g, press down with the heel of your hand and tie with kitchen twine, and season with salt and pepper. Peel the shallots, dice finely and set aside 50 g for the Brussels sprouts.
  2. Heat 1 tbsp oil and 1 tbsp butter for the steaks in a pan and fry the steaks for 3-4 minutes on each side. Remove (leave the roast in the pan) and keep warm.
  3. Add the diced shallots to the roast juices with 1 tablespoon of butter and sauté until translucent. Deglaze with 100 ml red wine. Add a sprig of thyme and bay leaf and let everything boil down until only about 1 tablespoon of liquid is left. Then remove the thyme and bay leaf, pour in the rest of the red wine (300 ml), and reduce by half. Add beef stock and reduce by half again.
  4. Cook the Brussels sprouts according to package instructions. Briefly blanch the tomatoes, rinse in cold water, skin, quarter, remove stems and seeds and halve the quarters again. Quarter the peppers, remove the stalk, seeds, and the white partitions, and cut the flesh into strips. Heat 2 tablespoons of oil in a pan, fry the diced shallots while stirring, add the pepper strips, and fry for 2-3 minutes. Add tomatoes and fry for another minute. Add hot Brussels sprouts, toss through, and sprinkle with chopped parsley. Season with salt and pepper.
  5. Prepare croquettes according to package directions.
  6. Knead the remaining butter (1 1/2 tablespoons) and flour, add piece by piece to the red wine reduction while stirring and allow to melt. Let the sauce simmer again. Season to taste with salt, pepper, sugar, and balsamic vinegar.
  7. Arrange the steaks on preheated plates with the red wine and butter reduction, Brussels sprouts, vegetables, and croquettes.
  8. Tip: Discover more beef fillet recipes! Because in spring, for example, tender beef fillet steak tastes particularly delicious with fresh asparagus and aromatic potatoes. Try it!
Avatar photo

Written by Lindy Valdez

I specialize in food and product photography, recipe development, testing, and editing. My passion is health and nutrition and I am well-versed in all types of diets, which, combined with my food styling and photography expertise, helps me to create unique recipes and photos. I draw inspiration from my extensive knowledge of world cuisines and try to tell a story with every image. I am a best-selling cookbook author and I have also edited, styled and photographed cookbooks for other publishers and authors.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rabbit Roast

Focaccia With Arugula