Filet Mignon with Herbed Butter and a Zinfandel Reduction
Ingredients:
For the Filet Mignon:
- 2 (8 oz) filets
- Salt and pepper
- 2½ tablespoons canola oil
For the Herbed Butter:
- 1 stick butter, softened
- 3 teaspoons fresh parsley, chopped
- 2 teaspoons fresh oregano, chopped
- 1 teaspoon fresh basil, chopped
- ½ teaspoon dried thyme (you can use fresh, I only had dried)
- 1 clove garlic, finely minced
- ½ teaspoon onion powder
- Pinch of sea salt
For the Zinfandel Reduction:
- 1 cups Zinfandel (or another red wine)
- 1 cup beef stock
- ½ tablespoon soy sauce
See full instructions on: hostthetoast.com