Ingrédients pour Filet Mignon With Cabernet Sauce
- Filet Mignon Steaks
- 1/2 teaspoon salt
- Fresh Ground Pepper
- Shallot
- Red Wine Vinegar
- Low Sodium Soy Sauce
- Cabernet Sauvignon Wine
- Reduced Sodium Beef Broth
- 2 tablespoons butter
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Comment préparer Filet Mignon With Cabernet Sauce
- Pat the filet mignon steaks dry with paper towels. Season both sides generously with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray.
- Add the filet mignon steaks to the hot skillet. Sear for 3 minutes per side for medium-rare, or adjust cooking time to your desired doneness. Use a meat thermometer to ensure the steaks reach your preferred internal temperature.
- Remove the steaks from the skillet and set aside, loosely tented with foil to rest.
- Add the minced shallots to the skillet and sauté for 1 minute, until softened.
- Stir in the red wine vinegar and soy sauce, scraping up any browned bits from the bottom of the pan.
- Cook for 1 minute, or until the liquid slightly reduces, stirring constantly.
- Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, Cabernet Sauvignon, and beef broth.
- Bring the mixture to a boil, then reduce heat to a simmer. Cook until the sauce has reduced to about 1/2 cup, approximately 5-7 minutes.
- Remove the sauce from the heat and stir in the butter until melted and smooth.
- Slice the rested filet mignon steaks and serve immediately, drizzled generously with the Cabernet sauce.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
0g
Fat
6g
Carbs
1g
