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merlot filet mignon

Posted by on Nov. 9, 2011 at 6:31 PM
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MERLOT FILET MIGNON
2 beef tenderloin steaks (8 oz each)
3 tbsp butter, divided
1 tbsp olive oil
1 cup merlot
2 tbsp heavy whipping cream
1/8 tsp salt
Instructions:
1) In a small skillet, cook steaks in 1 tbsp butter and oil over medium high heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium rare, a meat thermometer should read 145; medium, 160; well-done, 170) remove and keep warm.
2) In same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened and butter is melted. serve over steaks.
by on Nov. 9, 2011 at 6:31 PM
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Replies (1-1):
Mystic_Momma
by on Nov. 24, 2011 at 9:46 PM

sounds good but hubby wouldn't eat it. he is a very very picky eater. 

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