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Filet Mignon in Raspberry Sauce

Valentine's Day is approaching and it is great to have a go to dish to impress your guests. One of my favorite dishes to prepare is Filet Mignon with Raspberry reduction sauce. It is a simple and delicious dish. Enjoy!


Six 6 ounce Fillet Mignon steaks two inches thick

Two cups fresh raspberries

Four cups Cabernet Sauvignon or other dry red wine

Twenty eight ounces chicken broth

Fourteen ounces beef broth

Six garlic cloves

Two Tablespoons unsalted butter

Two Tablespoons minced fresh Thyme

Two tablespoons minced fresh Rosemary

One tablespoon Olive oil

Two teaspoons cracked Black pepper

Two teaspoons salt

One Tablespoon flour


1) In a large saucepan boil the broth, and wine until reduced to two cups

2) In a blender, blend the two cups of raspberries and strain through a sieve into a separate bowl

3) In a hot pan heat the tablespoon of olive oil. Season the steaks with one teaspoon each of the salt and pepper. Also sprinkle with one Tablespoon of each of the fresh herbs and three cloves of the minced garlic

4) Sear for four minutes per side on medium high heat for medium rare. Let steaks rest covered on a serving platter or in an oven at 200 F.

5) Add the berries and remaining three cloves minced garlic, one teaspoon Black pepper, and one teaspoon salt to the sauce reduction.

6) Heat the sauce to boiling. In a small pan melt the two Tablespoons of butter and the one Tablespoon of flour whisk in to the hot sauce.

7) Spoon a bit of the sauce over the top of the filets, and garnish with sprigs of the herbs and a few fresh berries.

Serve with the remaining sauce on the side

Excellent served with homemade mashed potatoes and freshly prepared green beans

World Cuisine Today Magazine

February 5, 2022

All Rights Reserved.

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