2(four ounce) fielets mignons, well trimmed, at least 1 1/2 inches thick
1/2 tspfreshly ground pepper
2 tspolive oil
1shallot, minced (red onion works too, 1/2 of a small one
1 clovegarlic, minced
1/4 corange juice
1/4 cdry red wine (beaujolais or cotes du rhone)
3 Tbspsweetened dried cranberries
How to Make WD's Filets Mignons with Cranberry Orange sauce for Two
- Pat the meat dry with paper towels and sprinkle with salt and pepper.
Heat tsp. oil in heavy skillet until very hot.
Add steaks and cook until well browned on the bottom.
Flip and cook until the center is less done than you'd like (about 2 minutes) for medium rare (the meat will continue to cook when you take it off the heat.)
- Transfer meat to hot plate and cover with foil.
Return skillet to heat and add remaining oil.
Add the shallot (or onion) and garlic and cook, stirring until translucent (Not long, i.e. 2 minutes or less)
- Pour in orange juice and wine (Don't be tempted to use low quality wine, these elegant steaks deserve the good stuff) and cranberries.
Bring to a boil and simmer, stirring until thickened, 2 to 3 minutes.
Return fielets to skillet and cook, swirling to coat them with sauce.
- Serve at once. Spoon residual sauce on top of each steak.
Opinion: Filets Mignons should be served rare. The flavor is fantastic.
A tiny bit more than 2 tsp. of oil doesn't hurt.