Servings:
8
Prep Time:
10 mins
Total Time:
25 mins
Ingredients
-
3 tsp.buttersee savings
-
8(5 ounces each) beef filet mignons, 3/4-inch thicksee savings
-
1/2 cupchopped shallot or onionsee savings
-
1 clovegarlic, mincedsee savings
-
1 can(10 1/4 ounces) Campbell's® Beef Gravysee savings
-
1/2 cupBurgundy or other dry red winesee savings
Directions
1.
Heat 1 teaspoon butter in a 12-inch skillet over medium-high heat. Add the beef in 2 batches and cook for 8 minutes for medium or to desired doneness, turning the beef over once and adding an additional 1 teaspoon butter as needed during cooking. Remove the beef from the skillet and keep warm.
2.
Reduce the heat to medium. Add the remaining butter to the skillet. Add the shallots and cook for 1 minute. Add the garlic and cook for 30 seconds.
3.
Stir in the gravy and wine and heat to a boil. Return the steaks to the skillet and cook until they're heated through.
Tip:
Other red wines to use instead of the Burgundy would be Cabernet Sauvignon, Merlot or Pinot Noir.
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