Description
Succulent Filet Mignon with Balsamic Glaze brings gourmet French steakhouse elegance to home kitchens. Delicate beef medallions drizzled with rich, tangy sauce promise a luxurious dining experience you’ll savor with pure culinary delight.
Ingredients
Scale
Meat:
- 2 filet mignon steaks
Sauce Ingredients:
- 1/4 cup (60 milliliters) balsamic vinegar
- 1/4 cup (60 milliliters) dry red wine (such as cabernet sauvignon)
Seasoning:
- Salt to taste
- Black pepper to taste
Instructions
- Generously coat each side of the filet mignon with salt and freshly ground black pepper, ensuring even seasoning.
- Place a heavy-bottomed skillet over high heat until it becomes extremely hot, creating an ideal surface for searing.
- Carefully lay the seasoned steaks into the scorching skillet, allowing them to develop a deep golden-brown crust for approximately 2 minutes on each side.
- Reduce the heat to medium-low and immediately pour balsamic vinegar and red wine into the skillet, creating a flavorful cooking liquid.
- Cover the skillet and let the steaks simmer in the aromatic sauce for 4 minutes, allowing the flavors to meld and the meat to continue cooking.
- Gently flip the steaks, using a spoon to baste them with the developing glaze, then continue cooking for another 4 minutes or until reaching the desired level of doneness.
- Transfer the perfectly cooked steaks to warmed serving plates, taking care to preserve their juicy interior.
- Drizzle the concentrated, rich balsamic reduction generously over the top of each steak, ensuring maximum flavor distribution.
- Serve immediately while the steaks are hot and the glaze is at its most vibrant and glossy consistency.
Notes
- Choose high-quality, thick-cut filet mignon for the best texture and flavor, ensuring even cooking and a juicy result.
- Use a cast-iron skillet or heavy-bottomed pan to achieve perfect searing and develop a beautiful caramelized crust on the meat.
- For precise doneness, use a meat thermometer: 125°F for rare, 135°F for medium-rare, and 145°F for medium, allowing the steak to rest for 5-7 minutes after cooking.
- Transform this recipe into a low-carb or keto-friendly dish by using a sugar-free balsamic reduction and serving with roasted vegetables instead of traditional sides.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 345
- Sugar: 3 g
- Sodium: 75 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 80 mg