In this recipe, the complexity of flavors in the sauce comes from the reduction of the balsamic vinegar. Sprinkle both sides of steaks evenly with salt and black pepper. Wine Pairing: We have enjoyed this Filet Mignon with Balsamic Pan Sauce served with a good Zinfandel; a Cabernet â¦ This isn't something I could afford to make every week. Your daily values may be higher or lower depending on your calorie needs. Place a medium oven-safe non-stick pan over medium-high heat. This is an elegant and quick romantic dinner for two. Very easy to make except you probably need to double the recipe, I barely had enough for 2 steaks. The trick to this glaze is to first use the wine and vinegar to deglaze the pan before adding in the shallots and rosemary. Cook another 2 minutes, stirring to â¦ MyRecipes may receive compensation for some links to products and services on this website. foodformyfamily.com/recipes/tenderloin-medallions-in-a-holiday-wine- 120 ml of Balsamic Vinegar of Modena PGI; 20 g of sugar; 2 tablespoons of water; Preparation. Heat a large nonstick skillet over medium-high heat. Added a dash of cornstarch for a little more thickness at the end. My husband love its, I love it, it is QUICK to make with staples in the average pantry. Reduced sauce by half & used for dipping. Sprinkle both sides of steaks evenly with salt and black pepper. I do have to say, however, that I would never simmer the filets in the reduction. We used one aged 18 years. Nutrient information is not available for all ingredients. Pan-seared filet mignon with balsamic tomatoes is a quick and elegant dinner for two. The trick to this glaze is to first use the wine and vinegar to deglaze the pan before adding in the shallots and rosemary. When the steaks are done in the oven, place in the skillet to coat in the reduction Here's the trick to make this recipe work: We seasoned the filets with salt and fresh ground pepper and let them rest out of the refrigerator for 20-30 minutes; THEN, we grilled them. 215 calories; calories from fat 39%; fat 9.2g; saturated fat 3.4g; mono fat 3.5g; poly fat 0.7g; protein 24g; carbohydrates 4.7g; fiber 0.1g; cholesterol 70mg; iron 3.3mg; sodium 406mg; calcium 9.7mg. Made these for my dad's 75th birthday and what a hit. When the sauce is almost done, preheat broiler. I didn't want to take the chance of ruining some great filets by cooking them in the wine/vinegar mixture since a lot of people were turned off by this in their reviews. wonât be disappointed with this filet mignon with cherry balsamic sauce! â¦ And...We didn't want Christmas leftovers either. butter. But I will for suse try again until I get this down to an art, I love this meal. © Copyright 2020 Meredith Corporation. Cook 30 seconds. No gift befits the food-obsessed people in your life like a cookbook. Everybody understands the stuggle of getting dinner on the table after a long day. Filet Mignon Variations: Garlic & Herb Compound Butter: Instead of blue cheese add a few tablespoons of fresh herbs like rosemary, basil and parsley and a minced garlic clove to softened butter. Thaw steaks and set grill direct grilling over medium high heat. We splurge on filet mignon a few times a year, it’s the most expensive cut of steak because it’s incredibly tender and you can only get about 9 filets per cow. I topped my steaks w/ small amounts of crumbled gorgonzola cheese ...broiling for just a minute or two to melt the cheese. by Jaden | Jul 6, 2011 | Main Course, Recipes, Sauces/Condiments | 25 comments. This was perfect. Amount is based on available nutrient data. and butter (1/2 to 1 tbsp). The key thing i think is to use good quality ingredients. Coat pan with cooking spray. I did not cook the steaks in the balsamic glaze, instead I doubled the amount of balsamic, added a bit of sugar & garlic (per previous reviews), used merlot but did not double it, & reduced it on the stovetop for about 10 minutes until it was kinda thick & syrupy. For this sauce, reduce a cabernet based â¦ Grass Fed Filet Mignon with Balsamic Sauce Ingredients. The sauce is a breeze to make---I misread the recipe and put two tablespoons of honey in the sauce as opposed to teaspoons, and it still turned out great. excellent. Delicious! Add the mushrooms with a pinch of salt and pepper and continue to cook, stirring, to brown â¦ My husband was dipping his bread in the sauce it was so good. Stir in the wine and peppercorns. This gourmet recipe takes just over 20 minutes to make! We thought the sauce complimented the meat wonderfully without overpowering it. 1 Prepare the Ingredients. We poured the remaining sauce over the filets we didn't eat and the next day they were even more flavorful. Seared the bacon in a hot pan by turning steaks on their sides with tongs before cooking 3 minutes on each side for rare. I love this recipe! Filet Mignon Recipe with a Red Wine Balsamic Sauce. A great filet mignon requires little help, but just the right reduction sauce on it can really elevate the steak into something extraordinary and decadent. 1 Prepare the Ingredients. Meanwhile, preheat the broiler. Add the onion and garlic and cook, stirring, until the onions are slightly tender, about 2 minutes. After reading some of the reviews here, I cooked the sauce separately and made some changes. Also, In my opinion, these reviews here, claiming this recipe to be deliscious or wonderful are just plain OVER RATED!....No one in my family was enthusiastic about this one. Then I poured the sauce over the steaks and turned heat to low and covered. 1-2 tbsp. Season steak with seasoning packet or sprinkle evenly with salt, pepper, and garlic powder on both sides. We both loved it and I wouldn't change a thing. Spoon 2 tbsp sauce around each filet, top with a few more onion rings and serve. Ingredients for the sauce. Reduce the heat to medium-high and cook for 10 to 12 minutes, or until the sauce is reduced to about 1 cup. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. By allowing it to reduce, it was a little bit thicker (still a bit too thin for me however) and you can merely dunk your bite into the sauce, thereby adjusting how much or little you would like. Sprinkle the steaks with salt and pepper. In the same pan over medium-high heat, add the vinegar and deglaze by scraping up any browned bits from the bottom. Preheat oven to 400 degrees F. … When the balsamic begins to bubble, turn the heat down to medium-low and cook for 3 minutes to reduce to half. Frankly, I think pan-seared and oven-roasted is the best way to cook filet mignon – it’s consistent, simple and flawless — and it will make any meal feel like a special occasion! Prepare the steaks: Your steaks should already be trimmed of the tough silver skin. salt and ¼ tsp. I give this 5 stars!!! The tender and mild filet mignon gets a sweet, tangy topping for all around taste ecstacy. 1-2 tbsp. Allrecipes is part of the Meredith Food Group. The sauce reduced perfectly and it became a glaze and was wonderful. Filet Mignon with Red Wine Balsamic Sauce. I used real garlic, not from a jar. Made this last night for husband's birthday dinner. Heat a large nonstick skillet over medium-high heat. These were out of this world good! This menu comes together easily, but is sophisticated enough to share with guests. Season the sauce, to taste, with salt and pepper. Heat the olive oil in a medium-sized saucepan over medium-low heat. Remove steaks from pan; … Tasted almost like raisins. I forgot to double the recipe like everyone else mentioned, make sure you do! Offers may be subject to change without notice. I would also make the mashed potatoes to take advantage of using all of the sauce. Reduced sauce by half & used for dipping. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party.Â No forks or spoons required, justÂ easy-to-pick-up party foods, so you can clean up in no time.Â. I really liked the blueberry sauce because it … Sprinkle both sides of steaks evenly with salt and black pepper. I even sent the fir alarms off. Like another reviewer, I left out the honey and found it to be incredibly tasty, as did my husband. To prepare the juicy filet mignon with Balsamic Vinegar start by cutting the fillet into round slices of about 4 or 6 cm in diameter and 1 or 2 cm thick. Melt 2 tablespoons of butter in an ovenproof skillet â¦ Add the 2 tablespoons of butter to an oven safe cast iron skillet and turn up high, allow the skillet to â¦ Even with beans and potatoes. I would definitely only make with garlic added. butter. We thought the sauce complimented the meat wonderfully without overpowering it. I also served it with homemade foccatia bread served with olive oil and basalmic vinegar. Pan-searing the filets creates a nice crust to seal in the juices. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Instructions. I tripled the recipe and served 6. olive oil. I love the soft, spongey mushrooms smothered in a balsamic sauce right on top of my filet. I think that it would be better if it were a bit thicker. The balsamic vinegar and blue cheese on the filet mignon bring out new flavors. Place steaks in hot pan, and cook for 1 minute on â¦ In my view that's a good way to ruin very expensive filets! made it for my family also..rave reviews! This is on our regular rotation of recipes now. Will make this again because of the simplicity of the recipe. Remove steaks from pan; keep warm. I got so confident with making this only once, the second time I burned the outside of my steaks and didn't cook the middle long enough. Used 2 5 oz filets wrapped in bacon and rubbed with coarse ground black pepper & Mrs Dash Garlic & Herb seasoning. I served it with roasted red potatoes and green beans. brown sugar. Cook until slightly reduced and thickened, about 3 minutes. 1 tbsp. My son, Nick, was on his senior high school retreat on Valentineâs Dayâ¦so we celebrated on the following Sunday with a meal of beef tenderloin steaks, brown butter, and Parmesan mashed potatoes and asparagus. Yum!!! We use the same skillet to reduce the balsamic vinegar â while the meat rests â picking up the flavor from the juices and brown bits rendered in the pan. The sauce combines wine, balsamic vinegar, soy sauce, garlic and red pepper flakes, for a flavorful glaze to drizzle over the beautifully cooked filet mignons. Add garlic and red pepper to pan; sautÃ© 30 seconds. Remove the bay leaf. This Filet Mignon with Mushroom Sauce is a simple meal that you can treat yourself to, because you always deserve something special! I think it's impossible to mess it up, you could put in any variation of the ingredients and it would still be tasty. Filet mignon covered with a thick red wine and balsamic sauce, inspired by Acqua Al 2 in Florence, Italy. Red Wine Sauce: Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. Coat pan with cooking spray. Back to Filet Mignon with Rich Balsamic Glaze. Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup. Will make again soon! I followed the recipe until the steaks finished, then took them out, and let the glaze cook down for about 3 minutes, adding brown sugar (1 to 2 tbsp.) The pan seared filet mignon is cooked first in butter and finished off in the oven. Filet mignon is the cut of beef taken from the smaller end of the tenderloin and is best cooked quickly using direct heat. It had a wonderful flavor. 2 (4 ounce) filet mignon steaks. I plated the steaks & drizzled the balsamic "syrup" over the top. filet mignon, room temperature; 3 lobster tails; 2 tablespoons of butter, melted; freshly cracked black pepper; a sprinkle of kosher salt; Sauce Béarnaise; For the reduction: ½ cup of white wine; ¼ cup of white wine vinegar; 2 shallots, finely diced; 1 sprig of fresh tarragon; For the sauce: 4 egg yolks; 3 tablespoon of the vinegar-wine reduction; ¾ cup of melted butter It’s elegant, easy, and impressive…filet mignon with balsamic tomatoes. Highly recommend, and will keep this recipe on the docket for when company comes over. Served with fried potatoes and a simple side salad. Melt the butter in a heavy large skillet over medium-high heat. Stem thyme.Pat filets dry, and season both sides with ½ tsp. we made this dish exactly per the recipe. This has been THE go-to recipe in our family for filet. and butter (1/2 to 1 tbsp). This was heaven, I sauteed about a cup each of onions & mushrooms in 1 tbsp each butter, olive oil, & 1 clove garlic when tender moved to a bowl, increased heat and placed steak in pan, turning after 1 min each side, did not cover, and turning again after 4 min each side, added the balsamic/red zinfandael after 8 min, after 10 min total I added the mushroom/ onion mixture to the pan for another 4 min turnin the steaks again, aftern 14 min total removed the steaks to a plate and continued to reduce the onion/mushroom mixture for another 4 min while the steak rested, a perfect warm pink center, and a mushroom/onion, balsamic/zinfandel side dish to drool over. I put the 1/4 cup balsamic vinegar in a sauce pan and 1/4 cup sherry (just because i didn't have red wine on hand today) and added 2 cloves minced garlic and 1 heaping tbsp brown sugar. Pair steak with classic sides like mashed potatoes and steamed green beans. 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End of the reviews here, I love this meal for two it and I would also make sauce... ; fat 26.2g ; cholesterol 80.5mg ; sodium 63.5mg the sherry so much I do n't let it reduce then!
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