Photo: Randy Mayor; Styling: Melanie J. Clarke
Prep Time
36 Mins
4 servings (serving size: 1 steak and about 2 tablespoons sauce)

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.

How to Make It

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.

Ratings & Reviews

ktleyed's Review

September 23, 2012
I thought this was delicious, but agree the sauce was thin. The sauteed mushrooms were divine though from the suggested menu.

Bmullins's Review

January 13, 2012
Did not reallly flavor the filet. Sauce was too thin.

ngrojas's Review

December 11, 2011
Absolutely fabulous, even though I made some changes. We always cook meat on charcoal grill, so I started with the butter and sauteed the shallots. I didn't have any beef broth, so I used the liquid from a can of onion soup. I didn't reduce the final mix quite as much as recipe calls for because it already tasted perfect. Everyone loved it!!

pogomiss's Review

October 22, 2011
Excellent sauce. Easy recipe. Good for a quick weeknight as well as a special evening.

EllieinChicago's Review

January 02, 2011
My boyfriend and I made this for New Year's Eve and it truly was outstanding. The only alteration we made was just to use two cuts of meat, instead of 4, as it was just the two of us. There was plenty of sauce, but I could see doubling the sauce recipe if you were to make this for four. This is going into our recipe file, as we plan to make this again for other special occasions. Fantastic recipe! We served this with the Arugula & Pear Salad with Toasted Walnuts, & couscous.

jdwy12788's Review

August 25, 2010
By far my favorite recipe. I have made this a few times and each time it just gets better. Sometimes I double it to make extra sauce for the steak & it is ever better.

karaboo's Review

December 31, 2009
loved this. the sauce is delcious. I crusted the filets with fresh herbs-rosemary, thyme, garlic, salt & pepper, and basil before I pan seared. It was amazing!

sarahkaye's Review

January 26, 2009
The sauce was fantastic - the ratio of broth/wine/vinegar/soy sauce was perfect. I added shitake mushrooms and garlic with the shallots and did the steaks separately on a cast iron grill pan. It made a lot more sauce than I needed, but I'm going to use the leftover sauce for salisbury steaks.

angelamd79's Review

January 04, 2009
This was very good, although I think i would double the soy sauce and red wine vinegar amounts next time to make the sauce more richly flavored.