~ 2 Lbs. Filet Mignon, Cut Into 4 (8-Ounce) Pieces (You Can Substitute Porterhouse For Filets)
~ 1 Teaspoon Olive Oil
~ 4 Cloves Garlic, Peeled And Minced
~ 4 Tablespoons Butter
~ 1 Cup Red Wine, Chianti Preferred
~ Salt And Pepper To Taste
~ 1/4 Cup Chopped Fresh Basil Or Parsley
(1) Preheat broiler or prepare grill. Cook the filets to about 75 percent done. Remove from heat and set aside. (2) Add the filets and sear for 2 minutes on each side. Transfer to serving plates while preparing sauce. Add the garlic to the skillet and sauté for 1 minute or until soft. Add the wine and cook until the alcohol evaporates (or you may add the wine, ignite it with a long-tip lighter to flambé, and allow to burn until the flame is extinguished). (3) Add the butter to the skillet and allow to melt. Lower heat to medium and reduce the sauce for 3 minutes, stirring constantly. Season with salt and pepper and pour sauce over the reserved filets. Garnish with the parsley or basil.