Beef- it's what's for dinner. And what pairs better with a nice filet than a smooth class of Cabernet? Well, now you can have the best of both worlds- Enjoy this recipe for Filet Mignon with Cabernet Sauce for a rich Wine Down Wednesday. Filet Mignon is considered to be the best cut of beef due to its smooth, melt in your mouth texture. A touch of soy sauce adds depth and balances the wine reduction sauce in this recipe and the butter renders a rich supple finish. Pair it with 1 cup of sauteed spinach or asparagus to make it a meal!
Filet Mignon with Cabernet Sauce
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
Preparation
- 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.
Nutritional Information
Amount per serving (4 oz.)
Calories: 358 Fat: 22.5g Saturated fat: 9.5g Protein: 23.2g Carbohydrate: 3.6g
No comments:
Post a Comment