Filet Mignon in a Red Wine Balsamic Reduction
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 4-6 oz filets/beef tenderloin
  • 2 tbs. olive oil, divided
  • 1 tbs. butter
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 garlic clove, minced
  • 1 shallot, minced
  • ½ cup balsamic vinegar
  • 2 tbs. Worcestershire sauce
  • ½ cup dry red wine (i.e. Cabernet Syrah or Cabernet Sauvignon)
  • 1 tbs. brown sugar
Instructions
  1. Brush steaks with about 1 tbs. olive oil.
  2. Season steaks with salt and pepper.
  3. Warm large skillet over medium-high heat.
  4. Add steaks to skillet and sear for about 1 minute per side.
  5. Remove steaks from skillet and cover with aluminum foil.
  6. Add remaining olive oil and butter to the same skillet over medium heat.
  7. Add shallots and garlic and sauté for about 3-4 minutes.
  8. Add balsamic vinegar, Worcestershire sauce, wine, and brown sugar and stir to deglaze the pan.
  9. Cook for about 10 minutes or until liquid has reduced by half.
  10. Add steaks back to the skillet, turning to coat in the sauce.
  11. Cook for about 5 minutes per side (top and bottom) for medium temperature.
  12. Drizzle steaks with remaining sauce and serve.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/filet-mignon-in-a-red-wine-balsamic-reduction/