What kind of wine goes well with beef tenderloin (filet mignon)?

Question

I am serving filets for New Years eve, but I know very little about wines. I imagine I want some kind of red wine, not too dry. HELP!!

Answer 1

You're right about the red wine. In general red meat = red wine; fish and white meat = white wine.
If you don't want it too dry than stay away from the Cabernet Savignon's. I'd look for a nice red Zinfandel, Merlot or perhaps even a Syrah/Shiraz.

Some of the mixes are very good as well. Like a Cabernet/Merlot mix or Cabernet/Shiraz mix from Australia. They are a touch on the dry side but not mouth puckering, which is what you want with filets. My wife doesn't like wine too dry either but she seems to enjoy those mixes very well. Rosemount Estates from Australia sells them and they have always tasted very good. Good Luck, hope I helped.

Answer 2

Los Vascos Cabernet Sauvignon, Chile

Martinez, Faustino Rioja Crianza, Spain

Rosemount Diamond Label Shiraz, Australia

Fetzer Valley Oaks Syrah, California

Those four are all under $12 a bottle.

If the filet will, by chance, have a cracked black pepper on it... please do your palate a delicious favor and have David Bruce Petite Syrah. The peppery notes in this wine will pull out the flavor of your beef and the pepper on the beef will pull out the peppery notes in the wine. It's a perfect flavor combination :)

It's a little more than the others... but SO worth it!

If you really want something a bit lighter... and you can do filet with something not so heavy handed because it's a delicate beef... then try Chateau Ste. Michelle Columbia Valley Merlot, Washington. It's consistently top-rated and not so much tannin (that's what makes your mouth feel dry) and I think you'd find it a very pleasant combination as you enjoy your meal.

Happy New Year!

Answer 3

The first factor to consider when looking for a perfect wine and food match is the relationship between the density of the food and and the body of the wine.

The best category of wines that pair well with fillet Mignon are red wines that fall under the following categories:
- Juicy, fruity, reds: some examples wiould inclde Chilean Merlots that are new or young vintages;well-balanced, and bursting with blackberry, blackcurant and plum. You may also want to consider Spanish wines from La Mancha, Navarra or Valdepenas. California Merlots and Zins or Argentinian Tempranillo, Bonarda and Malbecs.

- Intense, blackcurranty reds- examples includes red Bordeaux, Cabernet Sauvignon (California, Bulgaria, Chile, Australia, South Africa & Spain/Penedes or Rivera del Duero.

Answer 4

Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." It first appears in American print in 1899. Red wine, preferably Cabernet, If you use this red when you can try this recipe grilled Beef Tenderloin in Cabernet Sauce Recipe.
INGREDIENTS:
For the Marinade:
6 beef filet mignons (approximately 7 ounces each), trimmed
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
4 sprigs rosemary, bruised
1/4 cup olive oil
1 teaspoon coarsely cracked black peppercorns
Salt
For the Sauce:
1 cup onion, chopped into 1-inch pieces
1/2 cup carrot, chopped into 1-inch pieces
1/2 cup celery, choppd into 1-inch pieces
1/4 cup olive oil
6 cloves garlic, crushed
2 bay leaves
2 tablespoons tomato paste
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
2 cups red wine, preferably Cabernet
1-1/2 quarts veal stock or roasted chicken stock
Salt and black pepper to taste
Garnish: 2 tablespoons chive batons, cut 1 inch in length
PREPARATION:
Marinade:
Coat the filet mignon steaks with a marinade combining the balsamic vinegar, garlic, rosemary, olive oil, and black peppercorns.

Answer 5

The classic: cabernet sauvignon
Also, zinfandel, merlot, syrah (or shiraz) work very well with beef.

A pinot noir can also, if it is well-balanced.

All of these are dry reds. A late-harvest zinfandel can be made with a touch of sweetness, or it can made be too sweet, almost in a dessert wine style.

Go to a good wine shop and ask the merchant for a couple of recommendations.

HNY!

Answer 6

Well, if it's large enough - a whole tenderloin - just cut in half, and only cook 1/2 off it - you can freeze the other for another time. Otherwise, you could make some beautiful sandwiches with it - sliced thin and piled onto crusty rolls with a little blue cheese dressing and some arugula. Or slice up the leftovers and toss into a stir fry - that's always easy and delicious!

Answer 7

I would recommend merlot, or a fruit based wine such as cherry if you want it very sweet, but that is more of a dessert wine.

Me personally I would go with bourbon, manhattens or on the rocks.

Answer 8

I recommend a great red wine called Shiraz and especially a brand called Woop Woop Shiraz from Australia. It is awseome!

Answer 9

a nice chilean merlot

Answer 10

A nice burgundy would go very well... happy new year!!