This Cabernet Filet Mignon Steak is so good and so simple and easy to make! You can either cook the steak by Pan-Searing or a very easy technique called Sear-Roasting.
Yields: 2 servings
Prep time: 5 min
Cook time: 15 min
2 (4 to 6 ounces) 1-inch thick Filet Mignon (Beef Tenderloin) steaks*
1/2 cup cabernet wine (can substitute any dry red wine of your choice)
1 to 2 tablespoons butter
Rare - 120 degrees F.
Medium Rare - 125 degrees F.
Medium - 130 degrees F.
Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. So, pay attention to how long you let the cooked steak sit before serving!
Making Cabernet Wine Sauce: 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. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over your perfectly cooked steaks just before serving.
Makes 2 servings.