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Filet Mignon with Cabernet Port Wine Reduction Print E-mail

Filet Mignon with Cabernet Port Wine Reduction Sauce
(Click 'read more' link for Cabernet Port Wine Reduction sauce recipe)

Filet Mignon

Do not salt the filet. There is enough sodium in the beef broth to give you enough salt flavor. 

Rub some olive oil directly on the filet with some pepper. 
Always take your filet out of the fridge and let it 'warm up' to room temperature so you don't shock the meat when you put it on the grill.

Preheat grill to 450-500 degrees. 
Cook each side for about 2 minutes each on direct heat. 
After you get each side seared, cook on indirect heat until desired doneness.

Cabernet Port Wine Reduction Sauce

1/2 cup minced white onion
1 TBSP fresh chopped thyme
1TBSP light butter
1/2-3/4 cup low sodium beef broth
1/2 cup Port wine
1/4 Cabernet Sauvignon Wine
1 TBSP sugar free strawberry preserves
3 cloves minced or grated garlic

Melt butter in large saucepan over medium heat. Add onions, garlic, and thyme and cook until onions are tender. 
Add remaining ingredients and bring to a boil and cook until reduced to 1/2 cup. 
Pour into measuring cup through fine mesh strainer or something that can 'catch the onions and thyme' so they are not in your sauce.


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