Red Wine-Marinated Filets

A little salt and pepper is all you need to make a delicious Pfaelzer Famous Filet Mignon, but we decided to add a little wine into the mix before throwing it on the grill. While a glass of red wine pairs well with a steak, or any type of beef, it’s also a flavorful addition to any recipe. Now it’s time to grab your favorite bottle of red and fire up the grill! Indulge in our red wine-marinated filets with candied summer vegetables.

candied vegetables with Pfaelzer Brothers filet mignon

Red Wine-Marinated Filets

red wine-marinated filets



  1. In a bowl, mix the red wine, balsamic vinegar, beef broth, raw sugar, garlic and 1 tbsp of pepper
  2. Pour half the mix in a shallow dish and add the Pfaelzer Famous Filet Mignon
    • Flip each filet to cover the entire piece of meat in the marinade
  3. Cover the dish with plastic wrap (or place the filets in a Ziploc bag) and let it marinate in the fridge for 2 hours
  4. Once the meat is done marinating, put the Pfaelzer Famous Filet Mignon on the grill
  5. Cook each side for 2-3 minutes and flip
    • Add the remaining pepper and cook for an additional 3-4 minutes for medium-rare (keep warm)
  6. In the meantime, heat up the remaining red wine marinade in a sauce pan. Let it simmer for 8-10 minutes until it reduces
  7. Serve the Pfaelzer Famous Filet Mignon with sauce

Candied Vegetables

candied summer vegetables


  • 1 pint cherry tomatoes
  • 1 large eggplant
  • 2 small zucchinis
  • 1 or 2 Bell peppers
  • A few pinches of Provence herbs
  • One pinch of hot spices (blend of mustard, hot peppers, Cayenne peppers, paprika, etc.)
  • 1 yellow onion
  • 2 shallots
  • A bunch of garlic cloves with their skin
  • Canola oil
  • Olive oil
  • Raw sugar
  • Salt & pepper
  • 1 gallon freezer bag


  1. Preheat oven to 290°F
  2. Thinly slice the onions and the shallots and put them on a baking sheet (non-stick or on parchment paper) with a bit of canola oil
  3. Bake for 10 mins and remove from oven
  4. In the meantime, cut the zucchini and the eggplant into cubes and the peppers in strips
  5. Place all of the vegetables into a freezer bag along with the cherry tomatoes, garlic cloves and 2 tablespoons of olive oil
  6. Next add the Provence herbs, hot spices, raw sugar, salt, and pepper
  7. Close the bag and shake vigorously
  8. Add the contents of the bag to the onion and shallot mix and place back in the oven
  9. Bake between 1 to 1 ½ hours
  10. Let the vegetables cool slightly and serve

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