Filet Mignon & Red Wine Reduction
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.
Nutritional facts
Protein
47g
Carbs
52g
Calories
910kcal
Fat
53g
Ingredients
Tenderloin Steak, Yukon Potatoes, Green Beans, Red Wine, Butter, Whole Milk, Heavy Cream, Veal Demi-Glace Base, Garlic, Canola and Olive Oil Blend, Shallot, Sugar, Onion, Carrots, Kosher Salt, Truffle Oil, Truffle Seasoning, Thyme, Black Pepper, Rosemary, Bay Leaf
Contains milk.
Reviews
4.4
Based on 1280 reviews
Daniel · 01/15/26
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About John DeLucie
For much of the past two decades, Chef 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, 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, opened in Hudson, New York, in 2022.
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