Rainy Days are the best days to stay inside and COOK :)

It’s Raining.. It’s Pouring… It’s time to COOK!

Some may hate days like today.. but I actually enjoy them! It is the perfect day to bake, cook, and do laundry! (Can you tell I am working from home today?) I was looking for recipe inspiration this morning on the internet.. and I came across this tasty recipe from the Saint Louis Today Website. They have a recipe for Filet Mignon with Pomegranate Wine Sauce… UM… YES!  
Here is the recipe they posted… 
( I starred* my changes)

Yield: 2 servings
2 (4-ounce) beef filets
1/4 teaspoon kosher salt
Ground black pepper
3 teaspoons extra-virgin olive oil, divided
1 medium shallot, minced
1/2 cup veal demi-glace (see note)
1/3 cup dry red wine * Take this out and replace with 2/3 cup of Twin Pomegranates 100% Pomegranate Table Wine
1/3 cup of pomegranate juice *Take out 
2 tablespoons chopped fresh chives
2 tablespoons pomegranate seeds, optional
1. Preheat the oven to 200 degrees. Season the steaks with salt and with pepper to taste.
2. Heat a 10-inch cast-iron or other heavy skillet over medium for 2 minutes. Add 2 teaspoons oil and swirl to coat the bottom of the pan. Increase the heat to medium-high.
3. Add the steaks and cook, 3 to 4 minutes per side for medium-rare. Transfer the filets to an ovenproof dish and place in the heated oven (the steaks will cook a bit more in the oven).
4. Return the skillet to medium heat. Add the remaining 1 teaspoon oil and shallot. Sauté until shallot has softened, about 1 minute.
5. Add wine and cook for 1 minute. Add demi-glace, then increase the heat to high and bring to a boil. Cook, stirring occasionally, until the sauce has reduced by half and thickened.
6. Spoon the sauce over the filets. Garnish with chives and pomegranate seeds, if desired.
Per serving: 477 calories; 31g fat; 11g saturated fat; 83mg cholesterol; 25g protein; 18g carbohydrate; no fiber; 603mg sodium.
Note: If you can’t find veal demi-glace, increase the Twin Pomegranates Wine to 1 1/3 cup. Immediately add 2 cups of reduced-sodium beef stock, then bring to a simmer and cook until reduced to 1/3 cup. Stir in 1/2 teaspoon cornstarch blended with 2 tablespoons of water, and cook, stirring constantly, until thickened.



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