Prep 30 mins
Cook 0 mins
This recipe is from Cooking Light.
- 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
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 14 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; saute 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.
I was going to post this myself, but saw it was already posted. This is an EXCELLENT recipe. There is nothing in the finished product that tastes light- it is so flavorful, its really the Cabernet reduction sauce that does it I think. My husband does prefer the steaks either grilled or broiled and not cooked in the pan. If you are a steak lover, it is worth the splurge on the filet mignon steaks, but I would have to say that this would probably taste good over any cut of steak. Only other thing we do different is I use a bit more salt & pepper on the steaks and in the sauce because we just like to be able to taste the salt & pepper.