FILET MIGNON WITH CABERNET SAUCE

FILET MIGNON WITH CABERNET SAUCE image

Yield 4 servings

Number Of Ingredients 14

4-4oz. filet mignon steaks
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup minced shallots
1 tablespoon red wine vinegar
2 teaspoon soy sauce
1 cup Cabernet Sauvignon
1 cup beef broth or 1 teaspoon bouillon in 1 cup water
2 teaspoons butter
3 cups mushrooms, quartered
1 1/2 teaspoons olive oil
2 cloves minced garlic
1/4 cup chopped proscuitto
1 tablespoon chopped flat leaf parsley

Steps:

Steaks Sprinkle both sides of each steak with 1/4 teaspoon each of salt and pepper. Heat large nonstick pan to medium. Add steaks and cook 3 minutes on each side or until desired degree of doneness is reached. Use an instant read thermometer. Remove steaks and set aside in a warm place. Add shallots and saute 1 minute. Stir in vinegar and soy sauce and stir to loosen brown bits from pan for about 1 minute. Add remaining 1/4 teaspoon each of salt and pepper, the wine and beef broth and bring to a boil. Boil until reduced by half. Remove from heat and stir in butter. Mushrooms and Proscuitto Heat 1 1/2 teaspoons olive oil in a medium nonstick pan and add 3 cups of quartered mushrooms, 1/4 teaspoons of salt and 2 cloves of minced garlic. Saute for 4 minutes or until moisture evaporates. Remove from heat and add 1/4 cup of chopped proscuitto and 1 tablespoon minced parsley. Set mixture atop steaks and pour sauce over.