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Filet Mignon with Red-Wine Sauce

Serves: 4


  • 4 6-oz. filet mignon steaks, 1½″ thick
  • 1 Tbsp. canola oil
  • 2 Tbsp. butter
  • Princess House® All-Natural Specialty Foods Pepper & Garlic Sea Salt Blend, ground
  • 1 cup red wine
  • ½ cup blue cheese, crumbled
  • Mi Cocina by Princess House® 13″ Comal


Let the steaks come to room temperature. Season both sides with Sea Salt Blend. Heat Comal over medium-high heat, then lower to medium once it reaches cooking temperature (when water drops added to the comal sizzle and evaporate). Add oil and 1 tablespoon butter. Sear steaks 3-4 minutes per side for medium-rare. Move to serving plate, cover with foil and let rest. Pour off any grease in the Comal. Carefully pour wine into Comal and simmer until reduced by half. Turn off heat and swirl in remaining tablespoon of butter until emulsified. Return steaks to Comal and turn to coat with sauce. Top each steak with blue cheese and serve. Serves 4.

Filet Mignon with Red-Wine Sauce

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