Cabernet Filet Mignon

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Cabernet Filet Mignon
2 (4 to 6 ounce) 1-inch thick filet mignon steaks
Olive oil
Coarse kosher salt, and freshly ground black pepper
1/2 cup of Cabernet Sauvignon Selection
1 to 2 tablespoons butter
Bring steaks to room temperature before cooking. Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands). Be careful not to over season, as the seasonings are to enhance the flavor of the meat and not to cover it up.
Proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:
Rare - 120&degF
Medium Rare - 125&degF
Medium - 130&degF
Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the steaks just before serving.
Makes 2 servings.



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