Description
A recipe for Filet Mignon With Cabernet Potato Butter Sauce

Ingredients

• 6 (7-ounce) Omaha Steaks Filet Mignons, grilled
  
• Sauce:
  
• 2 teaspoons plus 1 pound unsalted butter, divided
  
• 1/4 cup finely minced shallots
  
• 3 cups Cabernet Sauvignon (about one 750ml bottle)
  
• 1/2 cup dry Idahoan Buttery Homestyle Mashed Potatoes
  
• 1 teaspoon kosher salt

Preparation
1. In small stainless steel saucepan, place 2 teaspoons butter and shallots. Sauté briefly, until shallots are transparent.

2. Add wine.

3. Over high heat, reduce liquid by half (cooking about 10 minutes).

4. Reduce heat to low and stir in dry mashed potatoes. Cook and stir 1 minute.

5. Cut 1 pound butter into 1/2-ounce cubes.

6. Over low heat, add butter cubes to sauce 1 at a time while continually whisking. If sauce gets too hot and starts to get thin or separate, add more butter cubes to cool it down. If sauce starts to cool down and get thick, let it heat up before adding another cube. Keep between 100°-120°F.

7. Season with salt.

8. Serve immediately over grilled steaks or hold at 100°-120°F in double boiler. Complete the meal with Green Beans With Butter and Lemon (recipe below) plus prepared Idahoan mashed potatoes using remainder of the pouch for the sauce, with one additional pouch.

Nutrition
no information available

Serves
Yield: 6 servings

Variations
no information available