Filet Mignon with Cabernet Sauce

A small portion of soy sauce gives this recipe richness and balances the sauce with a reduced wine content. Butter adds softness to the filet mignon. Garnish with a sprig of fresh parsley if desired.
Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Sprinkle steaks evenly on both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer the steaks to the skillet; cook for 3 minutes on each side or until desired browning. Remove from the mold. Add the shallots to the skillet; saute for 1 minute. Add the vinegar and soy sauce and scrape off the pan until browned; cook for 1 minute or until the liquid has evaporated, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine and stock; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from the heat; add the butter. Serve with steaks.