FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
- Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
- Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
BALSAMIC-GLAZED FILET MIGNON
Make and share this Balsamic-Glazed Filet Mignon recipe from Food.com.
Provided by dicentra
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
- Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds.
- Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.
Nutrition Facts : Calories 391, Fat 26.7, SaturatedFat 10.8, Cholesterol 80.5, Sodium 503, Carbohydrate 5.7, Fiber 0.1, Sugar 3.5, Protein 20.8
FILET MIGNONS WITH BALSAMIC PAN SAUCE AND TRUFFLE OIL
DH and I made this recipe for lunch today and thought it was good for a fast and easy to prepare meal. It is from my Williams-Sonoma "Steak and Chops" cookbook. Instead of cooking the steak in a pan as posted, we grilled ours. DH usually adds a small bit of steak fat to the pan he's cooking the sauce in to give it flavor. We used white truffle oil, as the recipe does not specify white or black.
Provided by Dr. Jenny
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle steaks generously with salt and pepper.
- Coat the bottom of a large, heavy frying pan with olive oil and heat over medium-high heat. Add the steaks and cook to the desired doneness, 3-5 minutes on each side.
- Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
- In the same pan over medium-high heat, add the vinegar and deglaze by scraping up any browned bits from the bottom. Cook until slightly reduced and thickened, about 3 minutes.
- Remove from the heat. Whisk in the butter to form a smooth sauce.
- To serve, transfer the steaks to individual plates, top with the sauce, and drizzle with a small amount of truffle oil.
Nutrition Facts : Calories 94.8, Fat 9.1, SaturatedFat 4.1, Cholesterol 15.3, Sodium 4.5, Carbohydrate 2.7, Sugar 2.4, Protein 0.1
PORT WINE BALSAMIC FILET MIGNON
Years ago, I studied abroad in the beautiful city of Florence, Italy. During my 6 months in Tuscany I didn't have one bad meal--even the gas station food was something special. One evening my friend and I decided to treat ourselves to a beautiful steak dinner (on our parents' dime might I add, "Thanks, Mom!"). When the filet mignon came to the table it was covered in a sauce so dark, thick and luscious it almost looked like dark chocolate. Maybe it was the vino I was drinking but after the first bite I cried, I actually cried. The flavors were everything I wanted in a dish--the perfect balance of buttery, acidic, sweet, savory and umami. It was in that moment that I knew I had to recreate this dish at home. After some research and several taste tests, I got it! Now this dish has become one of my husband's favorites and we enjoy it together every Valentine's Day. It's the perfect date night meal you are sure to enjoy!
Provided by Danielle Sepsy
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
- Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
- Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
- Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
- Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
- For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.
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EASY BALSAMIC-GLAZED FILET MIGNON – THE COMFORT OF …
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5/5 (8)Servings 2
- About 45 minutes before cooking, remove steaks from refrigerator and pat dry on all sides. Season both sides with salt and pepper. Let rest at room temperature.
- When ready to cook, add oil to a large nonstick skillet over medium-high heat. Pat all sides of steak dry again. Place steaks in the hot pan and cook for 2 minutes on each side, or until browned.
- Reduce heat to medium-low, and add balsamic vinegar and red wine with steaks. Cover and cook for 3 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates and let sit for 5 minutes. Just before serving, spoon balsamic glaze over each steak.
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- Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
- Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.
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