Red Wine Filet Mignon Picadinho
A sophisticated take on a Brazilian classic: tender cubes of filet mignon seared over high heat and simmered in a rich red wine and beef broth sauce. A generous, fragrant, and comforting dish that turns an ordinary dinner into a gourmet experience.
🛒 Ingredients
4 servings
- 1.75 lbs filet mignon, cut into 3/4-inch cubes
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
- 3/4 cup dry red wine (such as Merlot or Cabernet)
- 1 cup beef broth
- 14 oz tomato sauce (or crushed tomatoes)
- 3 tablespoons extra virgin olive oil
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- For the vinaigrette: 3 tomatoes, seeded and finely diced
- For the vinaigrette: 1 red onion, finely chopped
- For the vinaigrette: 1 red bell pepper, finely diced
- For the vinaigrette: 1 green bell pepper, finely diced
- For the vinaigrette: 2 tablespoons olive oil
- For the vinaigrette: 1 tablespoon white wine vinegar
- For the vinaigrette: salt, pepper, and chopped parsley to taste
- 1.5 cups dry basmati white rice (for serving)
Watch the original video
Watch on TikTokDirections
- 1
Remove the filet mignon from the refrigerator 30 minutes before cooking. Cut the meat into uniform 3/4-inch cubes. Season generously with salt, black pepper, and smoked paprika. Set aside.
- 2
Prepare the vinaigrette in advance: mix the tomatoes, red onion, and red and green bell peppers in a bowl. Season with olive oil, vinegar, salt, pepper, and chopped parsley. Cover and refrigerate until ready to serve.
- 3
Cook the basmati rice according to the package instructions. Keep warm.
- 4
In a large skillet or Dutch oven, heat the olive oil over very high heat until it just begins to smoke.
- 5
Sear the filet mignon cubes in batches (do not overcrowd the pan) for 2 to 3 minutes, turning them to brown evenly on all sides. This step is crucial for developing flavor (the Maillard reaction). Transfer the meat to a plate and set aside.
- 6
In the same pan, reduce the heat to medium and sauté the sliced onions for 5 minutes, scraping up the browned bits from the bottom. They should be translucent and lightly golden.
- 7
Add the minced garlic, bay leaf, and thyme. Sauté for 1 minute until fragrant.
- 8
Pour in the red wine to deglaze the pan, scraping the bottom vigorously to release all the caramelized bits. Let it reduce by half over high heat, about 3 minutes.
- 9
Add the beef broth and tomato sauce. Stir well and bring to a boil.
- 10
Return the meat and any accumulated juices to the sauce. Reduce heat to low, partially cover, and simmer for 15 to 20 minutes, until the sauce thickens and coats the meat.
- 11
Remove the bay leaf and thyme sprigs. Adjust the seasoning with salt and pepper to taste.
- 12
Serve the white rice in a shallow bowl, topped generously with the picadinho and its sauce. Place a spoonful of the vinaigrette on the side. Garnish with fresh chopped parsley and serve immediately.
💡 Chef's Tip
The secret to a perfect picadinho lies in searing the meat: the pan must be smoking hot and the meat perfectly dry before hitting the oil. If you add too many pieces at once, the temperature drops and the meat steams instead of browning—resulting in a tough texture. Work in small batches and let each side sit for 60 seconds without touching it to achieve that beautiful golden crust that makes all the difference.
