Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Monday, November 7, 2011

Pan Seared Fillet Mignon with Cabernet Reduction

Got a couple gorgeous fillets from our local butcher this weekend and decided on the only way to cook a fillet, which is pan searing it. I like reducing some good rich red wine in the same pan where the steak was cooked and pouring over the steak. Serve it with baked potatoes, arugula salad and a lovely glass of cabernet and it's like going to heaven and back in a bite!
When buying fillets, go to your local butcher and ask for the best quality fillet they have. It has to be of good quality and not previously frozen.
I like adding the salt to the steak immediately after cooking it. Salt brings moisture out of the meat and you need the meat to be extra dry to sear well.

2 8-10 oz fillet mignon about 1 1/2 inch thick, pat them dry with paper towels ( i like adding a piece of cooking string around steaks to keep it's form during cooking)
2 tablespoons of olive oil
salt and pepper
1 cup cabernet
2 tablespoons salted butter

Heat a large frying pan. Add olive oil, and after hot add steaks to pan. For a rare steak cook for 3-4 minutes a side. For medium rare, another 2 minutes per side. And about 1 minute around the sides, using a thong to hold it sideways.
Remove steaks from pan, sprinkle salt and pepper over them and set them on serving plates to rest. Meanwhile, over medium heat, pour wine on same frying pan where steaks were cooked. Bring to a boil. Add butter and stir in. Reduce wine by half. Season with salt and pepper to taste. Pour over fillets and serve immediately.