Perfect for a Parisian-inspired Valentine’s Day. Serve with roasted asparagus, light creamed spinach or mashed potatoes with celery root.
- 3 spray(s) cooking spray
- 1/2 tsp table salt
- 1/2 tsp black pepper, freshly ground
- 8 oz uncooked lean and trimmed beef filet mignon, washed and patted dry (use two 1/4 lb pieces)
- 6 Tbsp table wine, red, such as Burgundy or Bordeaux
- 1 tsp unsalted butter
- 1/2 Tbsp chives, or parsley, fresh, chopped
- 1/2 pound(s) uncooked asparagus, trimmed, steamed or roasted
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 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.
- You can use this recipe with any kind of steak (simply adjust the cooking time to accommodate the thickness).