Filet Mignon With Spiced Pinot Noir And Pomengranate Glaze

• Glaze:
• 2 cups pinot noir
• 1 cup pomegranate juice
• 1 cup chicken stock
• 1 T shallots, minced
• 1 garlic clove, minced
• 1 bay leaf
• 1 T fresh thyme, chopped
• 1/2 tsp chili powder
• sea salt
• Steak:
• 2 6oz filets mignons
• salt and freshly ground pepper

1. in a saucepan over medium heat, add the wine, juice, stock, shallots, garlic, bay leaf, thyme and chile powder. Bring to a very slow simmer and cook for 45 min, or until reduced by three fourths. Remove the bay leaf and season.
2. Meanwhile, prepare the steak: preheat a grill to high heat.
3. Spray with cooking spray. Season the filets with salt and pepper and place on hot grill. Cook for about 2 min on one side and flip. cook for another 2 min, and flip again. Repeat this, so that each side of the steaks is cooked for a total of 4 min. Remove from grill, and serve with the glaze poured over

noir, pomegranate juice, chicken stock, t, garlic, bay leaf, t, chili powder, salt, mignons, salt

Taken from www.epicurious.com/recipes/member/views/filet-mignon-with-spiced-pinot-noir-and-pomengranate-glaze-50011796 (may not work)