Filet Mignon with Cabernet Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Just a touch of soy sauce adds depth and balances the wine reduction sauce. Butter renders a supple finish. Use a fresh parsley sprig to garnish, if you like. Cooking Light, DECEMBER 2007. Cooking spray, filet mignon steaks, salt, black pepper, shallots, red wine vinegar, soy sauce, cabernet sauvignon, beef broth, butter cvt Ingredients:
1 cooking spray |
12 ounces filet mignon steaks, cooked per recipe, net from 16 ounces fresh |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1/4 cup minced shallots |
1 tablespoon red wine vinegar |
2 teaspoons (low-sodium) soy sauce |
1 cup (cabernet sauvignon) wine |
1 cup (fat-free, less-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 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan. Add shallots to pan; sauté 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly. 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.
2. CALORIES 358 (57% from fat); FAT 22.5g (sat 9.5g,mono 9.3g,poly 0.9g); PROTEIN 23.2g; CHOLESTEROL 80mg; CALCIUM 32mg; SODIUM 565mg; FIBER 0.2g; IRON 1.8mg; CARBOHYDRATE 3.6g
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