Source: Campbell's Recipes

Pan-Seared Beef Steaks with Garlic Red Wine Gravy
This elegant dish is ready is less than 30 features filet mignons complemented by an easy-to-make gravy.  What a perfect dish for special occasions!
Serves: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes


3 teaspoons butter
8 beef filet mignons (about 5 ounces each), 3/4-inch thick
onion or 1/2 cup chopped shallot
1 clove garlic, minced
1 can (10 1/4 ounces) Campbell's® Beef Gravy
1/2 cup Burgundy or other dry red wine

Heat 1 teaspoon butter in a 12-inch skillet over medium-high heat. Add the beef in 2 batches and cook for 8 minutes for medium or to desired doneness, turning the beef over once and adding an additional 1 teaspoon butter as needed during cooking. Remove the beef from the skillet. Cover and keep warm.
Reduce the heat to medium. Add the remaining butter to the skillet. Add the shallots and cook for 1 minute. Add the garlic and cook for 30 seconds, stirring often.
Stir the gravy and wine in the skillet and heat to a boil. Return the steaks to the skillet. Reduce the heat to medium and cook until they're heated through.
Easy Substitution: Other red wines to use instead of the Burgundy would be Cabernet Sauvignon, Merlot or Pinot Noir.