Filet Mignon With Red Wine Sauce

So many ways to cook a steak for sure and everyone has a favourite. Here’s one of mine.

This recipe will feed 4.

• 4 tbsp. chilled butter
• 4 filet steaks (each one about 4-5 ounces)
• 1/4 cup chopped shallots
• 2/3 cup of Pinoir Noir or French Merlot  (the other 1/3 for the Chef, of course)
• 1 tbsp. chopped garlic
• 1 tbsp. Dijon mustard
• 1/3 cup chopped fresh parsley

Melt 1 tbsp. of butter in a heavy skillet over medium heat. Sprinkle both sides of the steak with salt and pepper. Add to the skillet and cook for 4 minutes per side, remove from heat and tent with tin foil to rest.

Melt 1 tbsp butter in a skillet and add the shallots and garlic and saute for about a minute, being careful not to burn. Add the wine, mustard, simmer until sauce has thickened. (about 2 minutes). Stir in the parsley. Reduce the heat and add the remaining 2 tbsp. of butter.

Plate the steaks and spoon the sauce over each one.  Add garlic mashed potatoes, a veggie of your choice and my, oh, my, what  feast.

More wine, anyone?