Filet Mignon With Cabernet Sauce
|Filet mignon steaks||16 Ounce (4 In Number, 4 Ounce Each)|
|Salt||1⁄2 Teaspoon (Divided)|
|Freshly ground black pepper||1⁄2 Teaspoon (Divided)|
|Minced shallots||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1 Tablespoon|
|Low sodium soy sauce||2 Teaspoon|
|Cabernet sauvignon/Other dry red wine||1 Cup (16 tbs)|
|Fat free reduced sodium beef broth||1 Cup (16 tbs)|
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; saute 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 1/4 cup (about 11 minutes).
Remove from heat; stir in butter.
Serve sauce with steaks.