Herb-Roasted Beef Filet With Red Wine Pan Sauce

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Serve this tender herb-crusted tenderloin with California Wild Rice Polenta Cakes for a marvelous presentation

~Created by Master Chef Michael Rech~
California Culinary Academy 

Makes 10 servings.

  • 8 ounces unsalted butter, divided
  • 3 shallots, finely chopped
  • ½ cup red wine
  • 8 ounces demi-glace or 1 cup brown gravy mix (ready to use) 
  • ¼ cup chopped oregano
  • ¼ cup chopped flat-leaf parsley
  • 2 Tablespoons finely chopped rosemary
  • 2 pounds beef filet
  • Salt and pepper, to taste

Nutrition facts per serving
: Polenta Cakes
Calories 265 (50.9% from fat); Total Fat 14g (sat 4g, trans 0g, mono 8g, poly 1g); Cholesterol 13mg; Protein 11g; Carbohydrate 19g; Fiber 2g; Iron 3mg; Sodium 363mg; Calcium 110mg; Vitamin A 206 IU; Vitamin C 0mg.
Cooking Instructions:

Heat 4 ounces butter in a saucepan over medium heat. Add shallots and cook, stirring often, until translucent, about 5 minutes. Add red-wine and simmer until reduced by half, about 5 minutes. Add demi-glace or brown gravy and simmer for 5 minutes. Whisk in remaining 4 ounces butter and season with salt and pepper; set aside and keep warm.

Heat oven to 425°. Combine oregano, parsley and rosemary in a small bowl; set aside. Season filet well with salt and pepper.

Heat a heavy ovenproof skillet, large enough to hold filet, over high heat. Add beef and cook, rotating filet with tongs, until browned on all sides, about 8 minutes total. Remove filet to a cutting board. Using hands,pat herb mixture all over filet and return to skillet.

Place in oven and roast until medium rare (155°), 20 to 25 minutes, or to desired doneness.

Transfer to a plate and set aside to rest for 5 minutes. Slice and serve with pan sauce.

This recipe was developed for the California Wild Rice Advisory Board by Master Chef Michael Rech, California Culinary Academy
Compliments of California Wild Rice Advisory Board
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