Filet Mignon with Shallot Port Reduction

I made this particular steak recipe along with the previous gnocchi post but you can make it on its own, pair it with mashed potatoes, vegetables and anything else you love to eat steak with.  My personal preference with this one - a gnochhi pairing like the recipe below, or a nice risotto.

Ingredients: (serving size 2)

2 AAA beef tenderloin steaks (about 6-8 oz each)
1 chopped shallot
2 tbsp unsalted butter
1 cup port
1/2 cup beef stock
 sea salt and pepper to taste
EVOO

Preheat the oven to 400 degrees then start by seasoning the steaks.  In a plate, sprinkle a good amount of salt and pepper over the steaks and press down so the mixture adheres to the meat (make sure your meat is dry otherwise the mixture will not stick).  In a pan (dont use a non stick pan), heat a tbsp of EVOO at medium-high heat.  Once the oil is hot, place the steaks on the pan and sear both sides until you have a nice brown crusting (approx 2-3 minutes each side).  Remove the steaks from the pan and place them in the oven to finish cooking (4-5 minutes for medium rare, 6-7 minutes for medium - anything over medium ruins meat in my opinion so I won't ever be giving instructions on how to destroy a steak).  Take the steaks out and let them sit (covered) for another 8-10 minutes to finish cooking and to let the juices run back into the meat.

Meanwhile - once the steaks are put into the oven - use the same pan you used to cook the steaks  and add your shallots and the butter.  Cook shallots for about 2 minutes and then add your port and begin deglazing the pan (use a wooden spoon to stir mixture and scrap up all the delish bits left behind from the steak).  Once the port starts to reduce, add your beef stock.  Stir every couple of minutes and once steaks are done sitting, this mixture should be done at the same time. 

Pour over your steaks and enjoy!

love from chef natty xo