Filet Mignon With Cabernet Sauce


  • 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.

Serve with Roasted New Potatoes and Sauteed Rosemary Mushooms.

Cooking Light Magazine