Recipe from Food Network/Giada De Laurentiis
Prep and Cook Time - about an hour total, largely inactive time
Serves 2
Suggested Wine Pairing: Cabernet Sauvignon
Ingredients:
2- 6 Ounce Filet Mignon Medallions
Kosher Salt
Freshly Ground Black Pepper
1-2 Tablespoons Olive Oil
4 Tablespoons Unsalted Butter, cold
1/2 White Onion, sliced thinly
1/2 Tablespoon Garlic, finely minced
1/2 teaspoon dried Oregano
2 Tablespoons Tomato Paste
1.25 Cups Dry Red Wine (we used a 10 dollar bottle of Merlot)
Option: Sautee a cup of mushrooms of choice
Method:
Liberally season Filets with Salt and Pepper and drizzle all over with Olive Oil.
Preheat a grill or grill pan to medium high and grill steaks to desired doneness - about 5 to 6 minutes per side for Medium Rare. When done, set aside on a platter and tent with foil. Let rest for about 10 minutes
Next, melt 2 Tablespoons of Butter in a medium saucepan. Add the Onions and saute them until they are tender - about 5 to 6 minutes.
Sprinkle Onions with a bit of Salt and Pepper.
Add the Garlic and Oregano to the Onions and stir until fragrant - about 30 seconds.
Stir in the Tomato Paste and cook, stirring constantly, for 2 minutes.
Now, whisk in the Wine. Lower heat to medium low and allow to simmer, stirring occasionally until the volume of the mixture reduces by about half - about 10 minutes.
Pour Sauce through a sieve and into a bowl to strain out the solids. Press the mixture into the sieve to help the sauce through and maximize the yield. Discard the solids and pour strained Sauce back into your pot. Return it to a gentle simmer. Add 2 Tablespoons chilled butter one by one, whisking continuously until incorporated. If necessary, season Sauce with a little more Salt and Pepper (keep in mind that your steak has been generously seasoned already).
To Plate, set Filets on your dinner plates, drizzle with wine sauce and serve! Voila!
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