Filet Mignon and Shrimp With Red Wine Reduction
Per ServingFilet Mignon and Shrimp With Red Wine Reduction |
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|---|---|---|
| Makes: 2 servings | ||
| Serving Size: 1 piece filet mignon | ||
| Calories | 345 | |
| Fat | 16 | g |
| Saturated Fat | 4.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 4 | g |
| Fiber | 1 | g |
| Sugars | 1 | g |
| Cholesterol | 150 | mg |
| Sodium | 475 | mg |
| Potassium | 600 | mg |
| Protein | 40 | g |
| Phosphorus | 365 | mg |
| Choices: Lean Meat 5, Fat 2 | ||
- Makes: 2 servings
- Serving Size: 1 piece filet mignon
Ingredients
| 2 | pieces filet mignon (about 6 ounces each) | |
| salt and pepper blend (2 parts fine sea salt with 1 part ground black pepper) | ||
| extra virgin olive oil | ||
| Sauce | ||
| 2 | tsp. | extra virgin olive oil |
| 1 | large | shallot, finely minced |
| 1/2 | cup | red wine (broth, stock, or water will substitute) |
| 1 | cup | low-sodium beef, mushroom, or vegetable stock |
| Garnish | ||
| 4 | large | shrimp, steamed, peeled, and deveined (optional) |
Directions
- Take meat out of the refrigerator about 20 minutes before cooking time. Sprinkle salt and pepper blend on both sides of the steaks. Rub with a few drops of extra virgin olive oil.
- Preheat skillet. Place filet in skillet and cook for 3-5 minutes per side for rare to medium rare. If the outside of the filet is cooking too quickly, you can reduce heat to medium and cover. Test for doneness with a meat thermometer. Rare is 125ºF, medium is 140ºF. Remove from pan and place on cutting board to rest.
- In the meantime, add olive oil and shallots to small sauté pan. Cook 1 minute. Add the red wine and reduce until liquid is almost all evaporated. Add stock. Reduce by half and serve over filet mignon.
- Garnish with steamed shrimp placed on top of the filet in a heart shape or serve the shrimp cocktail as an appetizer, if desired.
