Filet Mignon With Cabernet Shallot Glaze

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 4 filet mignon steaks
• 2 tablespoons extra virgin olive oil
• 1 teaspoon coarse salt
• 1/2 teaspoon fresh ground pepper
• 3/4 cup cabernet sauvignon wine
• 2 -3 sprigs fresh thyme
• 1 shallot, about 2 inches in height, thinly sliced and quartered
• 1/2 teaspoon salt
• 5 -7 baby portabella mushrooms, sliced (optional)

Recipe

• 1 preheat a large pan, on medium - high heat. when drops of water sizzle, the pan is hot enough.
• 2 add the olive oil.
• 3 wait a few seconds until the olive oil is heated, but not longer or else the oil will burn.
• 4 place the filets in the pan and allow to sizzle in the olive oil. (this high heat is important to sear the sides and lock in juices and flavors.).
• 5 sprinkle half of the coarse salt and half of the pepper (adjust according to your preference) on the first side.
• 6 after a couple of minutes, you should notice the bottom of the steaks to be nicely seared.
• 7 flip over the steaks, and sprinkle the rest of the coarse salt and pepper.
• 8 wait a couple of minutes so that side is seared also.
• 9 turn heat slightly below medium.
• 10 while occasionally turning steaks, cook to desired doneness. (i personally recommend medium rare. cut a small slit in the thinnest steak to check for doneness).
• 11 as each steak cooks, remove it from the pan and set aside on a large plate.
• 12 when all steaks are removed from pan, turn the heat back up to medium high.
• 13 deglaze the pan with the cabernet wine. it should sizzle and meld with the beef drippings.
• 14 add the chopped shallots. if using mushrooms, add them here.
• 15 rub the sprigs of thyme together so that the small leaves fall off into the pan.
• 16 add the regular salt, and additional freshly ground pepper if desired.
• 17 simmer for a minute or two until ingredients are mixed together nicely and shallots are slightly translucent (they are best when still a bit crunchy).
• 18 on your plate of steaks should be drippings that have collected since removing it from the heat. press a spatula against the steaks to squeeze a bit more juice, and pour all of the liquid into the pan.
• 19 simmer a minute more, and pour all of the glaze into a serving dish such as a gravy boat or small pitcher.
• 20 serve steaks and pour a bit of glaze over each one.
• 21 the leftover glaze is best enjoyed with good crusty bread to sop it up. enjoy!