filet mignon in cabernet reduction

yeah i know it sounds frouffy, but you can find beef and wine at reasonable prices at your neighborhood butcher / discount wine shop.

serves 1 - my gf is out of town.

1 cut filet mignon - around 1.25" thick, a little under 1/2 a pound
1/2 cup red wine
1/2 cup beef broth
1 tablespoon diced shallot
1 tsp sugar
2 tsp chipotle chili rub (equal parts salt, pepper and chipotle chili powder)
1 tsp butter (of if you're health-conscious, low fat spread)
1/2 tsp cornstarch (add to a little water so as not to make it stick or clump later)

rub the rub on both sides of steak. spray some cooking spray on a cast iron skillet and heat on high until it smokes. drop butter in skillet and right as it melts, put steak in. sear 3 minutes each side. set aside. turn down heat. add shallots, toss for a few seconds. then add beef broth, wine, sugar and a little more rub to taste. reduce to 1/3 cup. turn off heat. add cornstarch mixture - make sure it doesn't coagulate. turn the heat to low until sauce bubbles.

pour over steak and serve.