1 cup red wine (buy your favorite red wine; if you wouldn’t drink it, don’t reduce it)
1 tablespoon fig jam
2 tablespoon(s) cold butter, cut up
Kosher salt
Instructions
Season both sides of the filets very generously with salt and pepper (especially pepper), patting in firmly. Filet Mignon can take lots of pepper. Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare. Remove strings from filets, and serve with Red Wine Sauce, if desired.
To make Red Wine Sauce- Place the red wine and fig jam in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.
Originally Submitted
3/7/2011
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You can add this Pepper-Crusted Filet Mignon with Red Wine Fig Sauc recipe to your own private DesktopCookbook.
