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Filet Mignon & Red Wine Reduction

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by John DeLucie

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Chef John's seared beef tenderloin and elegant red wine reduction is textbook perfection. Paired with savory white truffle-infused mashed potatoes and garlicky sautéed string beans, this dish brings the fancy bistro right to your table. Here's a meal guaranteed to make any night feel like a special occasion.

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Nutritional facts

Protein

46g

Carbs

46g

Calories

920

Fat

60g

Ingredients

Beef TenderloinCanola and Olive Oil BlendTruffle SeasoningButterCarrotsVeal Demi-Glace BaseBlack PepperGarlicSugarHeavy CreamOnionRed WineKosher SaltGreen BeansShallotYukon PotatoesThymeTruffle OilWhole Milk

Reviews

4.6

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Based on 442 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Robyn McMillin · 01/22/25

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About John DeLucie

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For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.

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