Ingredients
2
(4 to 6 oz.s) 1-inch thick filet mignon steaks
1/2
cup cabernet wine (can substitute any dry red wine of your choice)
Directions
1.
Bring steaks to room temperature before cooking.
2.
Coat steaks lightly with olive oil.
3.
Do not salt your steaks just before cooking.
4.
Salt after the steak is cooked to your liking, has rested the required time, and just before serving.
5.
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.
6.
Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat.
7.
Add the butter and mix it in by swirling the pan.
8.
Pour the sauce over the steaks just before serving.
New-York Restaurants
