6

Filet Mignon with Red Wine Sauce

Total Time
28 min
Prep
10 min
Cook
18 min
Serves
2
Difficulty
Easy
Perfect for a Parisian-inspired Valentine’s Day. Serve with roasted asparagus, light creamed spinach or mashed potatoes with celery root.
Ingredients

cooking spray

1 spray(s)

table salt

½ tsp

black pepper

½ tsp, freshly ground

uncooked lean and trimmed beef filet mignon

8 oz, washed and patted dry (use two 1/4 lb pieces)

table wine

6 Tbsp, red, such as Burgundy or Bordeaux

unsalted butter

1 tsp

chives

½ Tbsp, or parsley, fresh, chopped

uncooked asparagus

½ pound(s), trimmed, steamed or roasted

Instructions

  1. Coat a grill pan (with sides) with cooking spray; set pan over medium-high heat.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
Notes
You can use this recipe with any kind of steak (simply adjust the cooking time to accommodate the thickness).

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