Filet Mignon with Cabernet Sauce

By Tamipri

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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