Filet Mignon with Cabernet Sauce

Photo: Randy Mayor; Styling: Melanie J. Clarke

Just a touch of soy sauce adds depth and balances the wine reduction sauce in this recipe. Butter renders a supple finish to the filet mignon. Use a fresh parsley sprig to garnish, if you like.

Yield: 4 servings (serving size: 1 steak and about 2 tablespoons sauce)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 57%
  • Fat: 22.5g
  • Saturated fat: 9.5g
  • Monounsaturated fat: 9.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.2g
  • Carbohydrate: 3.6g
  • Fiber: 0.2g
  • Cholesterol: 80mg
  • Iron: 1.8mg
  • Sodium: 565mg
  • Calcium: 32mg

Ingredients

  • Cooking spray
  • 4 (4-ounce) filet mignon steaks
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 cup minced shallots
  • 1 tablespoon red wine vinegar
  • 2 teaspoons low-sodium soy sauce
  • 1 cup cabernet sauvignon
  • 1 cup fat-free, less-sodium beef broth
  • 2 teaspoons butter

Preparation

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of 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 degree of doneness. Remove from pan. Add shallots to pan; sauté 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine, and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.
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