Filé Mignon ao Vinho Tinto


  • 4 Sulbeef mignon medallions
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup dry red wine
  • 2 tablespoons brown sugar
  • 1/2 cup beef broth
  • 2 tablespoons butter
  • Fresh herbs for garnish


Preparing the Medallions

  1. Season the mignon medallions with salt and pepper to taste.
  2. Heat the olive oil in a large frying pan over medium-high heat.

Searing the Medallions

  1. Sear the medallions for about 2 minutes per side, or until golden brown.

Red Wine Reduction

  1. Remove the medallions from the frying pan. In the same frying pan, add the red wine and brown sugar. Let reduce until a thick sauce forms.


  1. Add the medallions back to the frying pan, basting them with the red wine sauce. Cook for a few more minutes until desired doneness is reached.

Adding the Beef Broth

  1. Pour the beef broth into the frying pan, creating a succulent sauce. Bring to a boil for a few minutes. Add the butter to give the sauce a creamy touch. Stir gently until melted.


  1. Serve the medallions with the red wine reduction on top. Garnish with fresh herbs for a finishing touch. Serve with mashed potatoes or risotto for a perfect pairing!

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