Filet Mignon with Cherry Steak Sauce

Name: Filet Mignon with Cherry Steak Sauce
Prep time: 45 min
Yield: Serves 2
Ingredients: Two 8 ounce tenderloin filets; 1/2 cup [[Chukar® Columbia River Tarts]]; 1 cup Cabernet Sauvignon or your favorite dry red wine; 1 cup beef stock; 1 tablespoon sea salt; 1 tablespoon fresh rosemary, finely minced; 1 tablespoon butter; 1 pinch of sea salt, for sauce; 1 pinch fresh ground pepper

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45 minutes

Serves 2

Ingredients

Two 8 ounce tenderloin filets
1/2 cup Chukar® Columbia River Tarts
1 cup Cabernet Sauvignon or your favorite dry red wine
1 cup beef stock
1 tablespoon sea salt
1 tablespoon fresh rosemary, finely minced
1 tablespoon butter
1 pinch of sea salt, for sauce
1 pinch fresh ground pepper

Directions

Cherry Steak Sauce:
In a small saucepan, bring wine and beef stock to a boil.
Add rosemary and butter and stir until butter is incorporated.
Season with salt and pepper to taste.
For Steaks:
Heat oven to 350° F.
Lightly rub both sides of the steaks with your favorite sea salt.
Sear steaks over medium heat in an oven-proof cast iron skillet. Sear 2 minutes on each side.
Place skillet in oven until internal temperature of steaks reaches 135° F for medium rare (approximately 14-19 minutes).
Remove steaks from skillet and tent for 5 minutes.
Spoon Cherry Steak Sauce over steaks.
Serve over garlic mashed potatoes accompanied by grilled asparagus.