Filet Mignon with Balsamic & Red Wine Reduction

  • Created By
    Ken Alger
  • Shared On
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
A word from the cook
A romantic Valentines Dinner for 2

2 Filet Mignon Steaks (about 1 1/2 inches thick)
Freshly ground black pepper
1/4 Cup Balsamic Vinegar
1/4 Cup Red Wine

  1. Grind pepper over Filets.    Note steaks should have been sitting out to come to room temperature prior to cooking – about 3o minutes.    This is done so as not to ‘shock’ the meat into being tough if cooked right from a cool/cold state.
  2. In a cast iron skillet melt butter.   When hot and butter begins to brown, add the steak.
  3. Sear on both sides for 1 minute each.
  4. Reduce heat to low and continue to cook for 4 minutes on each side.
  5. After the searing, add the balsamic and wine and allow this to cook and infuse during the additional 4 minutes per side cooking of the steak.   Baste the steak with the glaze when the steaks are turned after 4 minutes on the 1st side.
  6. Remove steaks to a warmed plate for serving and add about 1 tbsp of the glaze for each steak.
  7. Serve with fingerling potatoes and a green vegetable of choice (asparagus, beans, spinach)

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