Steak Filet with Cabernet Sauce

Sometimes you just have to treat yourself and there’s nothing like a meat treat! Okay, meat treat may sound like a cruel high school joke but I think of it as something decadent, rich, and somewhat naughty.  Filet Steak– YES-that’s what I’m talking about.  Now add a wine based sauce to dip those tender nuggets in and you are talking a truly satisfying meal that looks as decadent as it tastes.

Steak Filet with Cabernet Sauce
Serves 2

1 tablespoon olive oil
2 (6 ounce) filet steaks (cut from tenderloin)
Salt and freshly ground pepper
1 tablespoon minced garlic
4 tablespoons butter, divided
1 cup cabernet sauvignon
1 cup beef stock
1 teaspoon minced capers
1 teaspoon dijon

Preheat oven to 400F.  In a large saute pan, add 1 tablespoon olive oil.  Bring to high heat. Season filet steaks with salt and freshly ground pepper.  Add to a pan and make sure it sizzles! Sear on all sides about 2 minutes per side.  Then place on a baking sheet and bake till medium-rare.

A tip on perfectly cooked red meat: POKE IT! Test it with your finger–here’s the trick.

As your meat is cooking, take your saute pan and add 1 tablespoon minced garlic.  Cook on low for 1 minute with 1 tablespoon butter then add in red wine and beef stock.  Bring to a boil then whisk in dijon.  Continue cooking until the liquid has reduced by half its volume–about 10-15 minutes. Finish with 3 tablespoons of butter, stirring constantly as you add. Season cabernet sauce to taste with salt and freshly ground pepper.

Allow steak to rest and then slice and serve along with your cabernet sauce.  Additional great sides: oven-roasted red potatoes, roasted portabella mushrooms, and steamed broccoli.  Enjoy!



2 thoughts on “Steak Filet with Cabernet Sauce

  1. Pingback: Horseradish Mashed Potatoes « Cooking with Aurora

  2. Pingback: Chimichurri Sauce « Cooking with Aurora

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