Filet Mignon with Cabernet Sauce |
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Prep Time: 36 Minutes Cook Time: 0 Minutes |
Ready In: 36 Minutes Servings: 4 |
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Just a touch of soy sauce adds depth and balances the wine reduction sauce in this recipe. Butter renders a supple finish to the filet mignon. Use a fresh parsley sprig to garnish, if you like. Ingredients:
cooking spray |
4 (4-ounce) filet mignon steaks |
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 |
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.
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