Filet Mignon with Red Wine Sauce

By deedavis

Perfect for a Parisian-inspired Valentine’s Day. Serve with roasted asparagus, light creamed spinach or mashed potatoes with celeriac root.

You can use this recipe with any kind of steak (simply adjust the cooking time to accommodate the thickness).

Ingredients

• 3 spray(s) cooking spray
• 8 oz Beef, filet mignon, trimmed, raw, washed and patted dry (use two 1/4 lb pieces)
• 1/2 tsp table salt
• 1/2 tsp black pepper, freshly ground
• 6 Tbsp wine, red, such as Burgundy or Bordeaux
• 1 tsp unsalted butter
• 1/2 Tbsp chives, or parsley, fresh, chopped
• 1/2 pound(s) asparagus, trimmed, steamed or roasted

Preparation

Step 1

Coat a grill pan (with sides) with cooking spray; set pan over medium-high heat.


Rub salt and pepper all over steak. When pan is hot, cook steak for about 4 minutes without flipping. Flip steak and cook for about 4 to 6 minutes more for medium doneness.


Remove steak to a cutting board and loosely cover with aluminum foil; let rest for at least 10 minutes (steak will continue to cook under foil).


While steak is resting, pour wine onto grill pan; increase heat to high. Reduce liquid by about 75%, scraping bottom and sides of pan while sauce is boiling (the thicker the sauce, the more the flavor it will have), about 2 to 4 minutes. If any juice has seeped out of steak while it’s resting, add it to grill pan. Once sauce is reduced, add butter to pan; cook until just melted.


Very thinly slice steak against grain and place on plates; drizzle with sauce. Garnish with chives or parsley and serve with asparagus. Yields about 3 1/2 ounces steak, 1 tablespoon sauce and 1/2 of asparagus per serving.