Posted by
Barry Wallis on Saturday, January 27, 2007 11:22:10 AM
Not a rousing success (I liked it but my wife didn't) but worth a try. If you don't like red wine or oniony things, you may want to try something else. It makes a thin purple sauce with a rich taste. Next time I would add something to thicken it up a bit.
Ingredients
2 filet mignon or other steak
seasoned salt (I use Lawrys)
1 1/2 tbsp. olive oil
1 minced shallot
1 minced clove of garlic
1 cup red wine (I used cabernet sauvingon)
1 tbsp unsalted butter
Recipe
1) Heat oven to lowest setting and put plates in oven to warm.
2) Heat oil in a skillet (not non-stick).
3) Saute the shallot and garlic in the oil until tender.
4) Remove as much of the shallot and garlic as you can and reserve.
5) Cook steaks on each side to desired doneness.
6) Put a cooling rack over a cookie sheet. Put steaks on cooling rack and put in oven to rest.
7) Deglaze skillet with red wine making sure you scrape all the pieces of camrelized goodness off the bottom.
8) Add resered shallots and garlic and reduce by half.
9) Whisk in butter.
10) Strain, put in gravy dish and serve with the steak.