• 1 spray cooking spray
• ½ tsp table salt
• ½ tsp black pepper, freshly ground
• 8 oz uncooked lean and trimmed beef filet mignon, washed and patted dry (use two 1/4 lb pieces)
• 6 tbsp table wine, red, such as Burgundy or Bordeaux
• 1 tsp unsalted butter
• ½ tbsp chives, or parsley, fresh, chopped
• ½ pound uncooked asparagus, trimmed, steamed, or roasted

1. Coat a grill pan (with sides) with cooking spray; set the pan over medium-high heat.
2. Rub salt and pepper all over the steak. When the pan is hot, cook steak for about 4 minutes without flipping. Flip steak and cook for about 4 to 6 minutes more for medium doneness.
3. Remove steak to a cutting board and loosely cover with aluminum foil; let rest for at least 10 minutes (steak will continue to cook under foil).
4. While steak is resting, pour wine onto grill pan; increase heat to high. Reduce liquid by about 75%, scraping bottom and sides of the pan while the sauce is boiling (the thicker the sauce, the more flavor it will have), about 2 to 4 minutes. If any juice has seeped out of the steak while it’s resting, add it to the grill pan. Once the sauce is reduced, add butter to the pan; cook until just melted.
5. Very thinly slice steak against grain and place on plates; drizzle with sauce. Garnish with chives or parsley and serve with asparagus.
6. Serving Size: Yields about 3 1/2 ounces steak, 1 tablespoon sauce, and 1/2 of asparagus per serving.