Ingredients

• 1 Tbsp. olive oil
• 16 ounces filet mignon, (2-8 oz. steaks)
• 2 Tbsp. shallots, chopped
• ¼ cup red wine
• ½ cup beef stock
• 1 Tbsp. butter
• garlic powder, to taste
• parsley

Method

In an iron skillet heat olive oil until very hot. Place meat in the skillet and cook for 3 minutes per side for medium rare. Transfer filets to a cutting board.

Add shallots to the pan. Cook for 1 min, stirring. Add wine and reduce until most of the liquid has evaporated. Add the beef stock and let reduce by half. Stir in the butter & herbs.

Drizzle the reduction over the steaks and serve.

Categories

Basic, 30 Minute, Beef