Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Elizabeth Karmel
Recipe by Cooking Light December 2007

Gallery

Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

prep:
36 mins
total:
36 mins
Yield:
4 servings (serving size: 1 steak and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

358 calories; calories from fat 57%; fat 22.5g; saturated fat 9.5g; mono fat 9.3g; poly fat 0.9g; protein 23.2g; carbohydrates 3.6g; fiber 0.2g; cholesterol 80mg; iron 1.8mg; sodium 565mg; calcium 32mg.
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