- 4 4-ounce filet mignon steaks
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1/4 cup shallots, minced
- 1 tablespoon red wine vinegar
- 2 teaspoons soy sauce
- 1 cup cabernet sauvignon
- 1 cup beef broth
- 2 teaspoons butter
Coat a large nonstick pan with olive oil and heat over medium high heat. Sprinkle both sides of the steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired doness (we cooked them for ~7 minutes a side). Remove from pan.
Add shallots to pan; saute 1 minute. Stir in vinegar and soy sauce; cook 1 minute or until liquid evaporates, stirring constantly. Add remaining salt, pepper, wine and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Drizzle over steaks.
Cooking Light Magazine