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.
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
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.
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!!
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.
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.