It’s incredibly rare that I cook steak at home.
I mean, when do I have time to do something that fancy? And then, I remember that it’s really not that fancy… and takes close to no time to make this kind of magic happens!
My sister in law Beth cooks that best filet I’ve EVER eaten. And, she doesn’t put it on the grill… she cooks it restaurant style, which is exactly what I did here. And, frankly, it’s BETTER than restaurant style when you do it this way…
The original recipe came from my new FAVORITE cookbook Simply Solo by Weight Watchers. If you are single and haven’t yet picked this up yet, what are you waiting for?? I’ve planned my menu this week around it… and can’t wait to try a few more of their amazing dishes!
Now, the recipe you see below will vary slightly than the one in the cookbook, based upon what I did and did not have in the kitchen. I also used Beth’s cooking technique as opposed to the one recommended by WW. While this recipe only makes enough for one, know that it could VERY EASILY be doubled, tripled, quadrupled, etc.
Through the pictures below, I’m hopeful you can begin to see how delicious this meal is, and moreso, that you’ll try to make it on your own. As I’ve been editing pictures today, I’m eager to have this steak again… with that delicious wine sauce.
Peppercorn Crusted Filet Mignon with Red Wine-Shallot Reduction
1 (4 oz) lean filet mignon steak, trimmed
1/2 tsp. black peppercorns, cracked
1/8 tsp. salt
1 tsp. olive oil
1 shallot, minced
2 Tbsp. reduced-sodium beef broth
2 Tbsp. red wine (I used a Pinot Noir, because it was open!)
1/2 tsp. minced fresh thyme
1/2 tsp. Worcestershire sauce
1. Preheat oven to 400 degrees.
2. Sprinkle steak with peppercorns and salt on a small plate. Note: I simple ground the pepper and salt (lightly) onto the steak (not measuring!) making sure to coat all sides.
3. Heat 1/2 tsp. olive oil in a small oven-safe skillet over medium high heat. Add steak, and cook for 3 minutes on each side.
4. Once the steak has cooked on both sides, move it to the preheated oven for the remaining of the cooking time. Note: I cooked mine 8 more minutes for a perfect medium-well. Adjust accordingly to achieve your desired temperature.
5. In a small sauce pan, add the remaining 1/2 tsp. olive oil and minced shallots. Stir shallots continuously until softened, about 2 minutes.
6. Add broth, wine, thyme, and Worcestershire sauce. Bring to a boil and cook, stirring until thickened, about 2 minutes.
7. Serve steak topped with sauce.
Per entire recipe (1 steak + 2 1/2 Tbsp. sauce) serving:
CAL 273; CARB 8g; FAT 12g; PROT 26g; FIB 0g; WW Points Plus: 8