Filet Mignon with Pinot Noir-Pomegranate Sauce
Makes 4servings
Getting started Equipment you will need: 1 large and 1 medium skillet Do right away when you get home: Start charcoal or turn on gas grill (unless using stove top) and Action step 1.
½ tsp. olive oil

1 Tbsp. shallots, minced

¼ tsp. ground black pepper

1/3 c. pinot noir

1/3 c. pomegranate juice

1/3 c. reduced sodium beef broth

1 thyme sprig

1 ½ Tbsp. butter

4 (4 oz.) beef tenderloin steaks

¼ tsp. ground black pepper

¼ tsp. salt

1 oz. blue or gorgonzola cheese (optional)


1. Mince shallots.

2. Heat olive oil in a medium skillet over medium-high heat. Add shallots; sauté 30 seconds. Add remaining ingredients, black pepper through thyme; bring to a boil. Cook about 7 minutes, until liquid has reduced to approximately 3 tablespoons. Remove from heat. Discard thyme sprig.
3. Cut butter into small pieces. Swirl into sauce. Keep over very low heat on the stove top to keep warm while steaks are cooking.

4. Trim steaks of any visible fat. Season with salt and pepper. Cook using your preferred method; on a gas or charcoal grill or on the stove top using a large heavy bottomed skillet over medium-high heat; approximately 4 minutes per side or until desired degree of doneness.

5. Top steaks with pinot noir-pomegranate sauce. Crumble ¼ oz. (about ½ Tbsp.) blue or gorgonzola cheese on top of each steak, if desired.

Suggested Side Items: Brown rice and steamed vegetables
Tips: Onion can be used in place of shallots, if desired. Simmering the sauce will eliminate the alcohol content from this sauce- leaving only the flavor, so it is appropriate to serve to children and individuals who prefer not to consume alcohol Shopping list: Shallots Pomegranate Juice Beef Broth Pinot noir Thyme Blue or Gorgonzola Cheese (opt.)
Check for: Olive oil Ground black pepper