Filet Mignon With Cabernet Sauce

This recipe is from Cooking Light.

• Ready In: 30 mins
• Serves: 4

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.