Filet Mignon in a Red Wine Balsamic Reduction
Prep time:
Cook time:
Total time:
Serves: 2
- 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
- Brush steaks with about 1 tbs. olive oil.
- Season steaks with salt and pepper.
- Warm large skillet over medium-high heat.
- Add steaks to skillet and sear for about 1 minute per side.
- Remove steaks from skillet and cover with aluminum foil.
- Add remaining olive oil and butter to the same skillet over medium heat.
- Add shallots and garlic and sauté for about 3-4 minutes.
- Add balsamic vinegar, Worcestershire sauce, wine, and brown sugar and stir to deglaze the pan.
- Cook for about 10 minutes or until liquid has reduced by half.
- Add steaks back to the skillet, turning to coat in the sauce.
- Cook for about 5 minutes per side (top and bottom) for medium temperature.
- Drizzle steaks with remaining sauce and serve.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/filet-mignon-in-a-red-wine-balsamic-reduction/
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