Filet Mignon with Pomegranate-Wine Sauce
- 2 (4-ounce) beef filets
- 1/4 teaspoon kosher salt
- Ground black pepper
- 3 teaspoons extra-virgin olive oil, divided
- 1 meduim shallot, minced
- 1/3 cup dry red wine
- 1/2 cup veal demi-glace (see note)
- 1/3 cup pomegranate juice
- 2 tablespoons chopped fresh chives
- 2 tablespoons pomegranate seed, optional
1. Preheat the oven to 200 degrees. Season the steaks with salt and pepper to taste.
2. Heat a 10-inch heavy skillet over meduim heat for 2 minutes. Add 2 teaspoons oil and swirl to coat the bottom of the pan. Increase the heat to meduim-high.
3. Add the steaks and cook, 3-4 minutes per side for meduim-rare. Transfer the filets to an ovenproof dish and place in the heated oven(the steaks will cook a bit more in the oven).
4. Return the skillet to medium heat. Add the remaining 1 teaspoon oil and shallot. Saute until shallot has softened, about 1 minute.
5. Add wine and cook for 1 minute. Add demi-glace and pomegranate juice, then increase the heat to high and bring to a boil. Cook, stirring occasionally, until the sauce has reduced by half and thickened.
6. Spoon the sauce over the filets. Garnish with chives and pomegranate seeds, if desired.
Note: To substitute for demi-glace, increase the redwine to 1 cup. Add to the skillet with the pomegranate juice in Step 5. Immediately add 2 cups of beef stock, then bring to a simmer and cook until reduced to 1/3 cup. Stir in 1/2 teaspoon cornstarch blended with 2 tablespoons of water, and cook , stirring constantly, until thickened.
Per serving: 477 calories; 31g fat; 11g saturated fat;
83mg cholesterol; 25g protein; 18g carbohydrate; no fiber; 603mg sodium.