Filet of Beef with Blue Cheese, Rosemary & Pine Nut Sauce

Ingredients

• ¾ cup full-bodied red wine, such as Cabernet Sauvignon
• 2 shallots, minced
• 1 Tbs. vegetable oil
• 2 Tbs. pine nuts, toasted and chopped
• 2 Tbs. crumbled blue cheese
• 1 Tbs. fresh rosemary, chopped
• ¾ cup homemade or low-salt chicken broth
• + 2 more ingredients
• • 2 filets mignons (5 to 6 oz. each), lightly pounded to about ¾ inch thick, seasoned with kosher salt and freshly ground black pepper
  • 1 Tbs. unsalted butter

In a medium, nonreactive skillet, heat the oil over high heat. When the oil is hot, sear the meat on both sides until well browned, about 3 min. per side for medium rare. Transfer the filets to a platter and tent them with foil to keep warm. Pour the excess oil out of the pan, making sure to hol...

View full recipe at Fine Cooking