2 filet mignons (5 to 6 ounces each about 11/2 inches thick)
coarse salt and very coarsely ground pepper
2 teaspoons olive oil
1 cup red wine
2 tablespoons cold butter (cut into cubes)
coarse salt
Directions
Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly. (Filet mignons are often sold with a string tied around them to help keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. Be sure to remove strings before serving.)
Heat oil in a small skillet over medium high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
Remove strings from filets, and serve with Red Wine Sauce.
Red Wine Sauce: Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.
HI ATL, thanks for the suggestion! Like wine, there's two schools of thought on this. Blending can get you a more complex and nuanced flavor, especially if you're using lower quality miso, but you also tend to lose the identity and unique characteristics of each type of miso, when you do this. […]
I also loved the video. Entertaining as well as instructive. I love learning new recipes like this as many of my friends are now vegetarians. A recipe like this makes it easy for me to entertain both my meat/fish eating friends and the veggie guys at the same time. Lots of choices for everyone! It's easy to see how this recipe could go a hundred differe […]
Hi Mark, thanks for the reply. I costed out the weight watchers points for this salad, as it sounded great. But there's a total of around 60 points in the recipe, and (guessing that there's 4 servings???), that's 15 points per person. That's about half the daily points many women get to eat on Weight Watchers, lol. So I really think it […]
Loading ...
PBS Food – Latest Comments
