3 cups Cabernet Sauvignon (about one 750ml bottle)
/2 cup dry Idahoan Buttery Homestyle Mashed Potatoes
1 teaspoon kosher salt
Instructions
In small stainless steel saucepan, place 2 teaspoons butter and shallots. Sauté briefly, until shallots are transparent. Add wine.
Over high heat, reduce liquid by half (cooking about 10 minutes). Reduce heat to low and stir in dry mashed potatoes. Cook and stir 1 minute.
Cut 1 pound butter into 1/2-ounce cubes.
Over low heat, add butter cubes to sauce 1 at a time while continually whisking. If sauce gets too hot and starts to get thin or separate, add more butter cubes to cool it down. If sauce starts to cool down and get thick, let it heat up before adding another cube. Keep between 100°-120°F.
Season with salt.
Serve immediately over grilled steaks or hold at 100°-120°F in double boiler. Complete the meal with Green Beans With Butter and Lemon plus prepared Idahoan mashed potatoes using remainder of the pouch for the sauce, with one additional pouch.
Originally Submitted
6/1/2011
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