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Cabernet Filet Mignon




Source of Recipe


link


Recipe Introduction


My husband was in steak "heaven" with this simple and easy steak! You can
either cook the steak by Pan-Searing or a very easy technique called
Sear-Roasting.


Recipe Link: http://whatscookingamerica.net/Beef/cabernetfilet.htm

List of Ingredients




Cabernet Filet Mignon

2 (4 to 6 ounce) 1-inch thick filet mignons
Olive oil
Coarse kosher salt and freshly ground black pepper
1/2 cup cabernet wine (can substitute any dry red wine)
1 to 2 tablespoons butter

Bring steaks to room temperature. Coat steaks lightly with olive oil and
season both sides with salt and pepper (press in with your hands).
Using the Pan-Searing or Sear-Roasting techniques, proceed to cook your
steak to your desired doneness. Use a meat thermometer to test for doneness:
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
Add the wine to the pan and bring to a boil, scraping any pieces of steak
off the bottom of the pan and stirring them into the emerging sauce. Let the
liquid boil until reduced to approximately 1/3 cup. Remove pan from heat.
Add the butter and mix it in by swirling the pan. Pour the sauce over the
steaks just before serving.
Makes 2 servings.

Recipe