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Pan Seared Filets with Red Wine Rosemary Sauce

This is a great sauce for steak. You can grill the filets if you prefer; just make the sauce first, the grill your steaks. You can keep the sauce warm while you prepare the steaks.

2 6-ounce beef filet steaks
1 tablespoon olive oil
4 tablespoons unsalted butter divided
2 shallots minced
1/2 cup dry red wine
2 teaspoons brown sugar
1 tablespoon balsamic vinegar
1 teaspoon dijon mustard
1/2 tablespoon fresh rosemary chopped
salt and pepper to taste

Yields: 2 Servings

In a saute pan, heat olive oil and 1 tablespoon butter until foamy. Season filets with salt and pepper and sear in hot pan on medium-high heat for 3 minutes on each side for rare filets. Remove and keep warm.

Add shallots to pan and saute until translucent. Add wine; turn heat to high and reduce by half. When reduced, add sugar, balsamic vinegar and Dijon mustard. Continue to cook until thickened (when sauce coats back of spoon). Remove from heat; whisk in 3 tablespoons butter and rosemary, and season with salt and pepper.

Per Serving (excluding unknown items): 804 Calories; 69g Fat (80.7% calories from fat); 31g Protein; 6g Carbohydrate; trace Dietary Fiber; 182mg Cholesterol; 156mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates.