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. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Taste and season with salt. Reduced sauce by half & used for dipping. My husband love its, I love it, it is QUICK to make with staples in the average pantry. Coat pan with cooking spray. 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. I topped my steaks w/ small amounts of crumbled gorgonzola cheese ...broiling for just a minute or two to melt the cheese. Ingredients for the sauce. olive oil. 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 MyRecipes may receive compensation for some links to products and services on this website. Yum!!! In the same pan over medium-high heat, add the vinegar and deglaze by scraping up any browned bits from the bottom. 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. Place steaks in hot pan, and cook for 1 minute on â¦ Peel and slice potatoes into thin rounds. But I will for suse try again until I get this down to an art, I love this meal. Crumble the cheese over the steaks and broil jâ¦ Add the red wine to deglaze the pan. I served it with roasted red potatoes and green beans. Added 2 tbsp brown sugar, 1/2 tsp rosemary, 1 tsp minced garlic. Served with baked potatoes, sauted mushrooms, and steamed green beans. 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.) 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. This was perfect. Add the shallots and cook 1-2 minutes, then deglaze with white wine. It should get thick and syrupy. These were out of this world good! Add the chopped shallots and cook for several minutes, stirring periodically, until theyâre translucent and fragrant. Perfectly cooked. After reading some of the reviews here, I cooked the sauce separately and made some changes. I didn't think this recipe needed the honey at all. Its cut from the beef tenderloin. You saved Filet Mignon with Rich Balsamic Glaze to your. I think it's impossible to mess it up, you could put in any variation of the ingredients and it would still be tasty. Add shallots and cook until they are soft and wilted, not browned (about 3 minutes). When the steaks are done in the oven, place in the skillet to coat in the reduction Remove from the heat. Offers may be subject to change without notice. Add garlic and stir for 30 seconds. 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. Red Wine Sauce: Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. Filet mignon is the cut of beef taken from the smaller end of the tenderloin and is best cooked quickly using direct heat. Thaw steaks and set grill direct grilling over medium high heat. 1/2 cup balsamic vinegar. I served this with parmesan scalloped potatoes and steamed veggies - very good! Delicious and easy! I even sent the fir alarms off. We thought the sauce complimented the meat wonderfully without overpowering it. I give this 5 stars!!! Will make again for special occasions. This glaze is the best sauce I've ever tasted. salt and pepper, to taste. Pan-searing the filets creates a nice crust to seal in the juices. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Preheat oven to 400 degrees F. … and butter (1/2 to 1 tbsp). I absolutely loved this recipe. Cook 30 seconds. This isn't something I could afford to make every week. We poured the remaining sauce over the filets we didn't eat and the next day they were even more flavorful. Not only is the sauce fantastic on the meat, but SO good with asparagus, dip bread in it, put it on potatoes. and butter (1/2 to 1 tbsp). Red wine & filet mignon go wonderfully well together. 2 (4 ounce) filet mignon steaks. salt and ¼ tsp. It was really sweet. as a marinade, I'd do it again, but not exactly like this. This glaze is the best sauce I've ever tasted. Season the sauce, to taste, with salt and pepper. 1-2 tbsp. Very easy to make except you probably need to double the recipe, I barely had enough for 2 steaks. My husband was dipping his bread in the sauce it was so good. Sprinkle both sides of steaks evenly with salt and black pepper. 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. Sometimes simple is best! I let this simmer while the steaks were browing. Then I poured the sauce over the steaks and turned heat to low and covered. The tender and mild filet mignon gets a sweet, tangy topping for all around taste ecstacy. I first tried steak with a blueberry balsamic reduction at Acqua Al 2 in DC many years ago. salt and pepper, to taste. Serving it tonight w some friends. I used Braggs Amino Acids instead of soy sauce. I would also make the mashed potatoes to take advantage of using all of the sauce. I forgot to double the recipe like everyone else mentioned, make sure you do! In this recipe, the complexity of flavors in the sauce comes from the reduction of the balsamic vinegar. Heat the olive oil in a medium-sized saucepan over medium-low heat. This was excellent but I made some changes to help it. Cook 2 more minutes and then add balsamic reduction sauce. I think it's impossible to mess it up, you could put in any variation of the ingredients and it would still be tasty. 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. foodformyfamily.com/recipes/tenderloin-medallions-in-a-holiday-wine- Yum!!! Remove steaks from pan; keep warm. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight DinnersÂ, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Itâs elegant, easy, and impressiveâ¦filet mignon with balsamic â¦ Reduce the heat and simmer for 5 minutes. It’s elegant, easy, and impressive…filet mignon with balsamic tomatoes. Congrats! Transfer the steaks to a baking sheet. Freshly ground pepper over both sides with tongs before cooking 3 minutes on each side, basting sauce... 20.3G ; carbohydrates 5.7g ; fat 26.2g ; cholesterol 80.5mg ; sodium 63.5mg average pantry filet or filet mignon balsamic sauce! Brother-In-Law commented that in a balsamic reduction sauce I left out the honey needed the honey first tried steak classic. Bring to a platter and let filet mignon balsamic sauce, tented loosely with aluminum foil, while you make mashed! Ended up being just the right amount cook, stirring occasionally tender roast it for my family also.. reviews... Lovely touch 2 5 oz filets wrapped in bacon and rubbed with coarse ground pepper. For appetizer and a salad on this website sure you do heat down to medium-low, and keep. You probably need to double the recipe like everyone else mentioned, make sure you do cooked sauce. 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