Filet Mignon With Cabernet Sauce - cooking recipe

Ingredients

4 filet mignon steaks
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground pepper, divided
1/4 cup minced shallot
1 tablespoon red wine vinegar
2 teaspoons low sodium soy sauce
1 cup cabernet sauvignon wine
1 cup reduced-sodium beef broth
2 teaspoons butter

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 14 teaspoon pepper.
Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
Add shallots to pan; saute 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly.
Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.