| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 2 | lb | Filet mignon strip steaks |
| 2 | T | Oil |
| 2 | T | Unsalted butter |
| 1/4 | c | Chopped shallots or scallion |
| 1/2 | t | Finely minced garlic |
| 1/2 | c | Dry red wine |
| 1/4 | c | Beef stock or bouillon |
| 1 | pn | Dried thyme |
| Salt and pepper to taste |
INSTRUCTIONS
TRIM STEAKS TO REMOVE any excess fat, and set aside. Heat the oil in a skillet or saute pan over high heat. Add steaks and sear on each side for 1 minute. Reduce the heat to medium high, and cook the steaks for 2 to 3 minutes on a side for rare meat, or longer to taste. Remove the meat from the pan, and place it on a serving platter in a 200F oven to keep warm. Pour off the grease, and place the pan over medium heat. Add the butter, and saute the shallots and garlic, stirring frequently, for 5 minutes. Raise the heat to medium high, add the wine, stock and thyme, and cook, stirring occasionally, until reduced by 1/2. Season with salt and pepper to taste. Pour the sauce over the steaks. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 113
Total Fat: 12.8g
Cholesterol: 15.3mg
Sodium: 3.3mg
Potassium: 15.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g