Filet Mignon With Cabernet Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from Cooking Light. Ingredients:
4 filet mignon steaks |
1/2 teaspoon salt, divided |
1/2 teaspoon fresh ground pepper, divided |
1/4 cup minced shallot |
1 tablespoon red wine vinegar |
2 teaspoons low sodium soy sauce |
1 cup cabernet sauvignon wine |
1 cup reduced-sodium beef broth |
2 teaspoons butter |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 14 teaspoon pepper.
2. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
3. Add shallots to pan; saute 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly.
4. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.
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