This recipe of easy pan-fried fillet steak with red wine was originally read in a book which name I no longer remember. But I have changed many things in it, starting with the meat itself, and the usage of the remaining beef stock to increase the taste of the wine.
5 best veal fillet steak tips
- Know your butcher – This is probably the most important part of selecting the best meat. Your butcher will always be able to suggest best parts for any dish.
- Buy the best meat you can afford to – The quality of the meat, probably have the most impact on the taste of the dish.
- Never buy prepacked meat – Always buy from the butchers counter, this you will be able to see how the meat looks, before you starting your dish.
- Don’t go for the name, go for the look, smell and touch – When you buy, don’t assume that the best names/priced item is the best to take. Trust your eyes and smell (if you cannot touch) to select the best cut for you.
Ingredients
Method
Meat
- First of all, and most probably the most important one, get the beef out of the refregurator at least 1 hour before the preparation time. Let it get to room temperature before starting anything (but keep it away from the cat, he really like it!)
- Preheat the skillet until hot, and melt the butter in it. Fry fillet 2 minutes on each side
- Put the meat on the plate
Sauce
- Add the remaining butter, and after it have melted, add the beef stock, and the wine
- Scrape the skillet some, to release some of the taste of the meat into the sauce.
- Reduce some of the sauce, but try not to take long or the meat will be cold
- Pour the sauce over the fillets
- Serve, and bon appetitte
It should be WINE and not VINE. Vine is a grape plant itself 🙂
Thank you, I will change it now.