Filet Mignon with Spiced Pinot Noir

By Shaylie

Ingredients

• For the glaze:
• 2 cups pinot noir
• 1 cup pomegranate juice
• 1 cup chicken broth or veal stock
• 1 tablespoon minced shallots
• 1 clove garlic, minced
• 1 bay leaf
• 1 tablespoon fresh thyme, chopped
• 1/2 to 1 teaspoon Hatch chile powder
• sea salt
• For the steak:
• 2 (6-ounce) filet mignon steaks
• salt and freshly ground pepper

Details

Servings 2

Preparation

Step 1

In a saucepan over medium heat, add the wine, juice, stock, shallots, garlic, bay leaf, thyme and chile powder.
Bring to a very slow simmer, and cook for 45 minutes, or until reduced by three quarters. Remove the bay leaf, and season with salt.
Meanwhile, prepare the steak: Preheat a grill or grill pan to high heat. Spray with cooking spray (if using a grill, do this before heating). Season the steaks with salt and pepper, and place on the hot grill. Cook for about 2 minutes, and flip. Cook for another 2 minutes, and flip
again. Cook each side of the steaks for a total of 4 minutes. Remove from the grill, and serve with the glaze
poured over.