Filet Mignon with Cabernet Sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: The Best of Cooking Light Best Plates Jan. 2009
| 4 (4 oz.) | filet mignon steaks |
| 1/2 tsp. | salt, divided |
| 1/2 tsp. | freshly ground black pepper, divided |
| 1/4 c. | minced shallots |
| 1 Tb. | red wine vinegar |
| 2 tsp. | soy sauce |
| 1 c. | cabernet savignon, or other dry red wine |
| 1 c. | fat-free beef froth |
| 2 tsp. | butter |
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 1/4 tsp. salt and 1/4 tsp. pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from 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. Add remaining 1/4 tsp. salt, remaining 1/4 tsp. 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 sauce with steaks.
Each serving (1 steak and 2 Tb. sauce)=358 calories
Good with Sauteed Mushrooms with Proscuitto and mashed potatoes with chives
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