Filet Mignon with Creamy Merlot Sauce (TG)

By Tangie2010

If you love a good bottle of wine, don't miss this recipe. Fantastic! Remember to use really good wine.

Ingredients

• 2 Filet Mignons (6 To 8 oz Each)
• 3 Tbsp Butter, Divided
• 1 Tbsp Extra Virgin Olive Oil
• 1 Cup Merlot
• 2 Tbsp Heavy Cream

Details

Servings 2

Preparation

Step 1

In a skillet over med-high heat, melt 1 tablespoon of butter with 1 tablespoon of the oil.

When the butter is melted add the filets and cook about 4 minutes per side. Don't let the butter become too dark.

Pour the wine into the skillet and using a wooden spoon, stir to loosen any of the brown bits on the bottom of the skillet.

Cook the wine until reduced to about 1/4 cup.

Stir in the cream, bring just to a boil and remove from the heat.

Stir in the remaining butter. Pour the sauce through a fine sieve into a cup.

Place the filets in the center of a serving plate and pour some sauce over the top