Pomegranate-Burgundy Sauce for Filet Mignon

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READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook steaks in a 10-inch cast-iron skillet over medium heat for 2 minutes. Increase heat to medium-high. Add the steaks and cook 3-4 minutes per side for medium-rare. Transfer the steaks to an ovenproof dish and place in a 200 degree oven. (I include this because the recipe talked about how to cook the steaks, but I'm only interested in the sauce.).
  • Return the skillet to medium heat and add 1 tsp oil and the shallot. Saute until the shallot has softened, about 1 minute. Add the wine and cook for one minute. Add pomegranate juice and the stock, then bring to a simmer and cook until reduced to 1/3 cup. Add cornstarch mixed with water, then cook until thickened.
  • Spoon the sauce over the filets and serve (garnished with freshly chopped chives and pomegranate seeds, if desired).
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