Filet Mignon with Beet Purée & Red Wine Reduction <3

The sweetness of roasted beets balances the richness of filet mignon, while the acidity from lemon juice keeps the purée bright instead of heavy.

The red wine reduction deepens the flavor through slow reduction, layering savory notes from beef broth and umami from soy sauce…..creating a sauce that feels restaurant-level without complicated techniques.

Together, each element builds contrast: silky, savory, bright, and rich.

• 2 filet mignon steaks

• Salt, to taste

• Black pepper, to taste

• Neutral oil or butter for searing

• 2–3 medium roasted beets

• ¼ cup heavy cream

• 2 garlic cloves

• 1–2 tsp lemon juice

• Salt, to taste

• 1 cup red wine

• ½ cup beef broth

• 2 garlic cloves, smashed

• 1 sprig fresh rosemary

• 1 tbsp soy sauce

• 2 tbsp butter

Roast beets until tender (about 400°F for 35–45 minutes if starting raw). Remove skin from beats by rubbing off with a napkin.
Add roasted beets to a blender with cream, garlic, lemon juice, and a pinch of salt. Blend until completely smooth and silky. Adjust seasoning and texture as needed.

In a small saucepan, combine red wine, beef broth, garlic, rosemary, and soy sauce.
Bring to a simmer and allow to reduce over medium heat until thickened and glossy for about 10–15 minutes.

Remove rosemary and whisk in butter at the end for richness and shine.

Pat steaks dry and season generously with salt and pepper.

Heat a pan over medium-high heat with oil or butter.
Sear filets about:

• 1-2 minutes per side for medium rare

• 3-4 minutes per side for medium

Allow steaks to rest for 5 minutes before slicing.

Spread a swoosh of beet purée onto the plate.
Slice filet and lay gently over the purée.
Drizzle with red wine reduction.

(And if you want to make the plate even prettier, finish with herbs or edible flowers.)

The sweetness of roasted beets balances the richness of filet mignon, while the acidity from lemon juice keeps the purée bright instead of heavy.

The red wine reduction deepens the flavor through slow reduction, layering savory notes from beef broth and umami from soy sauce…..creating a sauce that feels restaurant-level without complicated techniques.

Together, each element builds contrast: silky, savory, bright, and rich.