Pan-Seared Filets with Red-Wine Shallot Sauce

This sauce wonderfully enhances any good cut of beef, and is very simple to prepare. It is one of the only meals enjoyed by my entire household. If you prefer to grill your beef, you may pan-sear one steak just until brown bits and juices accumulate in the pan, then transfer the meat to the barbecue. Enjoy!

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4 filet mignon steaks (rib-eye is a good second choice)

2 medium shallots , minced
2 teaspoons brown sugar
1/2 cup dry red wine - Pinot Noir, Cabernet or Zinfandel
1/2 cup low-sodium chicken broth
1 bay leaf
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons unsalted butter , cut into 6 pieces
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
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Over medium-high heat, sear the steaks in a 12-inch heavy bottomed saute pan or skillet, about 4-8 minutes (4=rare; 8=medium) per side. Remove filets to a heat-proof platter and keep warm in the oven, reserving accumulated juices in the pan.

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Off heat, in the same pan used to cook steaks add shallots and sugar; using pan’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds.

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Return pan to high heat. Add wine, broth, and bay leaf; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/3 cup, about 4 minutes.

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Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer.

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Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme and season to taste with salt and pepper. Remove bay leaf, spoon sauce over steaks and serve immediately.

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Recipe courtesy Cook's Illustrated