Wednesday, September 21, 2011

Filet Mignon with Red Wine Sauce


1/2 tsp salt
1/2 tsp black pepper
1lb filet mignon beef, trimmed, divided into 4 - 4oz pieces
2 sprays of Pam
1 large egg yolk
1 tbsp water
2 1/3 tbsp unsalted butter, melted
1 tsp lemon juice
1 1/2 tbsp fresh chives, minced

Step 1:

Rub 1/4 tsp salt and 1/4 tsp pepper all over steak. Coat a grill pan with cooking spray (Pam); set over medium-high heat. Heat pan until it's almost smoking. We used an outside grill, so either works.

Step 2:

Place steak on pan and cook, without turning, for about 5 minutes. Flip steak and cook about 4 to 6 minutes for it to reach medium done. Move steak to a cutting board and loosely cover with aluminum foil; let rest for 10 minutes (steak will continue to cook under foil).

Step 3:

To make the sauce, bring a small saucepan 1/3 filled with water to a boil. In a small metal or glass bowl, beat egg yolk with 1 tbsp room-temp water until frothy.
Create a double-boiler by placing the bowl on top of the saucepan. Stir constantly until yolk thickens (about 3 to 5 minutes). Remove egg yolk from heat; slowly whisk in melted butter until well-combined. Stir in lemon juice and remaining salt and pepper; whisk in fresh chives.

Step 4:

Serve steak with sauce.

Makes 4 servings (3oz cooked steak and 1 tbsp sauce); 6 Points Plus each

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