From The Butcher…
Filet Mignon with Red Wine Sauce
Serves 2
Ingredients:
- 2 Tbsp. Unsalted butter
- 1 tsp. Carlino's Own Extra Virgin Olive Oil
- 4 Certified Angus Beef Filet Steaks, approximately 1" thick
- Freshly ground salt and pepper
- 2 Tbsp. minced shallots or green onion
- 2 cups dry Italian red wine, such as Barbera
- 1 Tbsp. unsalted butter
Sauce:
Directions:
In a medium skillet, melt the butter with olive oil over high heat. Place the steaks in the skillet. Cook for a minute and a half to 2 minutes on each side. Sprinkle with salt and pepper. Transfer the steaks to hot serving plates.
Pour off a bit of the fat from pan and with remaining fat, add the shallots to cook for 1 minute. Add the wine and bring to a simmer while scraping the bottom of the pan. Continue this motion until the wine has reduced and become slightly syrupy. Remove from heat and swirl in the remaining 1 Tbsp. of butter.
Spoon the sauce over the steaks and serve immediately.
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