Filet Mignon ala Rosso

This recipe is one of my favorite ways to make Filet Mignon.  This cut of steak melts in your mouth, with its distinctive flavor.

Ingredients

• 4 Filet Mignon steaks, about 1 inch thick
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 3 minced shallots
• 5 tbsp butter, unsalted
• 1 1/2 cups dry red wine, such as Chianti 
• Salt and Pepper to taste

Directions

Place the steaks in a large Ziploc bag with 1/2 cup of wine,  1/4 cup of Olive Oil and the minced garlic.   Marinate in your refrigerator at least 2 hours.  Over night is preferred.

When you are ready to cook, remove steaks from refrigerator about a half hour prior to cooking.

• In a skillet, melt 2 tsp of butter and heat with the remaining oil.
• Place the steaks in the skillet.   Cook about 2 minutes per side, for rare.
• Place on plate and salt and pepper to taste.
• Pour most, but not all of the fat out of the pan. Add the shallots.
• After cooking for about a minute, add the rest of the wine. Remove the pan from the burner when doing this! Be careful when adding the wine, so that if it flames, you don't get burned.
• Cook, while the wine reduces and thickens a little. You can scrape the pan to get some of the flavor from the steak. 
• Melt in the remaining butter.
• Pour the sauce over the steaks and serve.

I usually serve this with some mashed or baked potato on the side and some broccoli saute with garlic.

I hope you enjoyed this recipe for Filet Mignon.  Please let me know how you like it.