Filet Mignon with Red Wine Sauce

Ingredients:

• 3 spray(s) cooking spray
• 8 oz Beef, filet mignon, trimmed, raw, washed and patted dry (use two 1/4 lb pieces)
• 1/2 tsp table salt
• 1/2 tsp black pepper, freshly ground
• 6 Tbsp red wine, such as Burgundy or Bordeaux
• 1 tsp unsalted butter
• 1/2 Tbsp chives, or parsley, fresh, chopped
• 1/2 pound(s) asparagus, trimmed, steamed or roasted

 Makes 2 Servings

1. Coat a grill pan (with sides) with cooking spray; set pan over medium-high heat.
2. Rub salt and pepper all over steak. When pan is hot, cook steak for about 4 minutes without flipping. Flip steak and cook for about 4 to 6 minutes more for medium doneness.
3. Remove steak to a cutting board and loosely cover with aluminum foil; let rest for at least 10 minutes (steak will continue to cook under foil).
4. While steak is resting, pour wine onto grill pan; increase heat to high. Reduce liquid by about 75%, scraping bottom and sides of pan while sauce is boiling (the thicker the sauce, the more the flavor it will have), about 2 to 4 minutes. If any juice has seeped out of steak while it’s resting, add it to grill pan. Once sauce is reduced, add butter to pan; cook until just melted.
5. Very thinly slice steak against grain and place on plates; drizzle with sauce. Garnish with chives or parsley and serve with asparagus. Yields about 3 1/2 ounces steak, 1 tablespoon sauce and 1/2 of asparagus per serving.

WW POINTS VALUE: 6 pts.

Note: This recipe appears on www.weightwatchers.com. If you are ever in the mood for a romantic Parisian dinner, this is a special treat for you. You can use this recipe with any kind of steak; just simply adjust the cooking time to accommodate the thickness. You can also broil the steak if you don't want to cook it in the fry-pan and it will taste just as delicious. Other side recommendations: roasted asparagus, light creamed spinach, mashed potatoes with celeriac root or even a light salad with a glass of red wine to wash it all down.