Filet Mignon With Eagles Nest Winery - Cabernet Sauvignon Sauce



Description:
Filet Mignon with a very smooth, rich Cabernet Sauvignon Sauce!

Ingredients:
1/2 cup Cabernet Sauvignon from Eagles Nest Winery
2 (4 to 6 ounce) 1-inch thick filet mignon steaks
Pan-Searing: Using a cast-iron frying pan over medium high heat, heat 2 Tbsp. olive oil. Sear the filets, moving them with tongs so they wont stick to the bottom, for 5 to 6 minutes per side.
When steaks crusty-charred, and done to your liking, remove from pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time, the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the pan).
Meat Thermometer:
Rare—120 degrees
Medium Rare—125 degrees
Medium—130 degrees
Cooking thermometers will take the guesswork out of cooking, as they measure the internal temperature of your meat as your cooking.

Directions:
Steaks: 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.
Pan-Searing : Sear your steaks until crusty charred.
Meat Thermometer: Test your filet for doneness using a meat thermometer. Remove meat from pan when done.
Wine: Add the wine to the pan and bring to a boil, scraping any pieces of the 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 to the sauce, swirling the pan to combine. Pour sauce over steaks

Recipe Summary:
Yield: 2
Prep Time: 10
Cook Time: 10
Rating: 3 of 5 stars

Other recipes by Eagles Nest Winery & Cottage:
Vegetable Pasta With A Wine Viognier Sauce


Comments:
Posted by Andrew on 01/24/09 04:28pm
589 out of 1080 have found this review helpful.
"Pretty good"
The cabernet sauce is very good, very rich, but it's far too thin. I recommend adding a bit of flour to the sauce so it plates better.
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