Easy veal fillet steak pan-fried with red wine sauce

Easy veal fillet steak pan-fried with red wine sauce

This recipe of easy pan-fried fillet steak with red wine was originally read in a book which name I no longer remember. But I have changed many things in it, starting with the meat itself, and the usage of the remaining beef stock to increase the taste of the wine.

5 best veal fillet steak tips

  •  Know your butcher – This is probably the most important part of selecting the best meat. Your butcher will always be able to suggest best parts for any dish.
  • Buy the best meat you can afford to – The quality of the meat, probably have the most impact on the taste of the dish.
  • Never buy prepacked meat – Always buy from the butchers counter, this you will be able to see how the meat looks, before you starting your dish.
  • Don’t go for the name, go for the look, smell and touch – When you buy, don’t assume that the best names/priced item is the best to take. Trust your eyes and smell (if you cannot touch) to select the best cut for you.

Veal Fillet steak with Red Wine sauce

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Dish
Servings 4 people



  • 4 Veal Fillet Medallions Fresh, as clean as can be.
  • peper & salt
  • 1 tbsp Butter No Salt


  • 1 tbsp Butter No Salt
  • 0.5 tbsp Beef stock
  • 200 ml Red Wine



  • First of all, and most probably the most important one, get the beef out of the refregurator at least 1 hour before the preparation time. Let it get to room temperature before starting anything (but keep it away from the cat, he really like it!)
  • Preheat the skillet until hot, and melt the butter in it. Fry fillet 2 minutes on each side
  • Put the meat on the plate


  • Add the remaining butter, and after it have melted, add the beef stock, and the wine
  • Scrape the skillet some, to release some of the taste of the meat into the sauce.
  • Reduce some of the sauce, but try not to take long or the meat will be cold
  • Pour the sauce over the fillets
  • Serve, and bon appetitte

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