Ingredients
Glaze:
2 cups pinot noir
1 cup pomegranate juice
1 cup chicken stock
1 T shallots, minced
1 garlic clove, minced
1 bay leaf
1 T fresh thyme, chopped
1/2 tsp chili powder
sea salt
Steak:
2 6oz filets mignons
salt and freshly ground pepper
Preparation
in a saucepan over medium heat, add the wine, juice, stock, shallots, garlic, bay leaf, thyme and chile powder. Bring to a very slow simmer and cook for 45 min, or until reduced by three fourths. Remove the bay leaf and season.
Meanwhile, prepare the steak: preheat a grill to high heat. Spray with cooking spray. Season the filets with salt and pepper and place on hot grill. Cook for about 2 min on one side and flip. cook for another 2 min, and flip again. Repeat this, so that each side of the steaks is cooked for a total of 4 min. Remove from grill, and serve with the glaze poured over
