Saturday, January 22, 2011

Filet Mignon in Red Wine Balsamic Reduction

My daughter was going back to college in a few days and since I know she doesn't eat well while there I like to make her a "special" dinner before she leaves. This usually includes steak since I know she likes it and doesn't get to eat it while at school.  When I served this my daughter and husband loved it and said it tasted good enough to be served at a fancy restaurant. Its very easy to prepare and is a good dinner to make when you are having company as it only takes a few minutes.  I took my picture so quickly you can still see the smoke from the meat coming off the plate.

Adapted from

3-4 filet mignon steaks
4 tablespoons butter
1 package sliced mushrooms
2 shallots chopped
1 cup dry red wine
1/2 cup balsamic vinegar
2 tablespoons rosemary, finely chopped
salt & pepper

Salt and pepper both sides of meat.  Melt 2 tablespoons of butter over medium high heat in non-stick frying pan.  When butter is melted, add filets to the pan and allow to sear for 4 minutes, flip and let sear for another 4 minutes.   Remove meat from pan.

Add remaining butter, keeping the burner on medium high.  Add the chopped shallots and mushrooms and saute for 3 minutes or until mushrooms have decreased in size by half.  Add wine and vinegar to deglaze and then add rosemary and bring to a boiler.  When the liquid is boiling, season with some salt.  Turn the heat down to medium and simmer until liquid has reduced by half.

Add filets to the pan and cook to desired doneness flipping halfway through.  I used a meat thermometer to test for doneness.  Temperatures should be as follows:  Medium-Rare - 135, Medium - 145, Medium-Well 160. Spoon reduction and mushrooms over top of steaks.  I served my steaks with creamed spinach and baked potato.

Enjoy!   Susan 

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...