Filet Mignon with Red Wine Sauce
Ingredients
2 teaspoons freshly ground black pepper
4 filet mignon steaks, trimmed and 1-inch thick
1⁄4 teaspoon kosher salt
1⁄2 cup red wine
1⁄2 cup beef broth
1 tablespoon butter, chilled and cut into small pieces
Instructions
1. Heat a heavy skillet over medium-high heat. Rub pepper evenly over steaks. Sprinkle salt over bottom of pan. Add steaks to pan, cook 2 minutes on each side or until browned. Remove steaks from pan; set aside.
2. Stir in wine and broth, scraping pan to loosen browned bits. Reduce heat to medium. Return steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove steaks from pan. Cook until liquid is reduced to 1⁄4 cup. Remove pan from heat. Add butter to pan; stir with whisk until melted. Drizzle sauce over steaks.
Note: If serving more than four people do not be tempted to crowd the pan with more than four steaks, they won’t really sear correctly if the pan is crowded. I know this from experience. :|
Comments
I’ve been cooking this recipe for 5-6 years now and, if memory serves me, it comes from a Cooking Light Annual. I haven’t got a clue which one! It’s a great, easy, and relatively quick way to prepare delicious filet mignon. This is my “go to” recipe for filet mignon, in fact. When you make this, be sure to reduce the pan sauce more than you see in this photo. I was impatient.
Shown here with Roasted Beet Risotto.
Cooking Light