Filet Mignon With Cabernet Sauce

• 4 filet mignon steaks
• 1/2 teaspoon salt, divided
• 1/2 teaspoon fresh ground pepper, divided
• 1/4 cup minced shallot
• 1 tablespoon red wine vinegar
• 2 teaspoons low sodium soy sauce
• 1 cup cabernet sauvignon wine
• 1 cup reduced-sodium beef broth
• 2 teaspoons butter

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 14 teaspoon pepper.
2. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
3. Add shallots to pan; saute 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly.
4. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.

filet, salt, fresh ground pepper, shallot, red wine vinegar, soy sauce, cabernet sauvignon wine, beef broth, butter

Taken from www.food.com/recipe/filet-mignon-with-cabernet-sauce-273562 (may not work)