Name: Filet Mignon with Red Wine Sauce
Yield: 4
Ingredients: 2 teaspoon chopped fresh rosemary; ¾ teaspoon salt; ½ teaspoon coarsely ground black pepper; 4 1/2-pound filet mignons, about 1-inch thick, trimmed; 2 teaspoon olive oil; 3 shallots, thinly sliced; 1 clove garlic, minced; 1 tablespoon all-purpose flour; 2/3 cup dry red wine; ½ cup reduced-sodium beef broth; 1 teaspoon dijon mustard; 1 teaspoon unsalted butter

Notes

Ingredients

2 Teaspoons chopped fresh rosemary
¾ Teaspoon salt
½ Teaspoon coarsely ground black pepper
4 1/2-pound filet mignons, about 1-inch thick, trimmed
2 Teaspoons olive oil
3 shallots, thinly sliced
1 clove garlic, minced
1 Tablespoon all-purpose flour
2/3 Cups dry red wine
½ Cup reduced-sodium beef broth
1 Teaspoon Dijon mustard
1 Teaspoon unsalted butter

Directions

Mix together the rosemary, ½ teaspoon salt, and pepper on a sheet of wax paper; rub on both sides of the steaks.

Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the steaks and cook until an instant-read thermometer inserted into the side of the steak registers 145 degrees F for medium, about 5 minutes per side. Transfer the steaks to a plate; keep warm.

Meanwhile, to make the sauce, heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the shallots and garlic and cook, stirring occasionally, until softened, about 3 minutes. Stir in the flour; cook 1 minute. Whisk in the wine, broth, mustard, and the remaining ¼ teaspoon salt; bring to a boil. Cook, whisking constantly, until the sauce begins to thicken, 3 to 4 minutes. Remove from the heat; swirl in the butter. Serve the steaks with the sauce.