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Ingredients
- 2 thick filet mignon steaks
- Olive oil
- Coarse salt and freshly ground black pepper
- 1/2 cup Hatton Estate Reserve 2004
- 1 to 2 tablespoons butter
Method
Bring steaks to room temperature before cooking. Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands). Be careful not to over season, as the seasonings are to enhance the flavour of the meat and not to cover it up.
Pan-Sear your steak to your desired level of doneness
Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the steaks just before serving.
Serves two and great with oven roasted potatoes and a fresh salad.
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Hatton Estate Reserve 2004
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