Post by Loupy on Jun 28, 2013 19:51:36 GMT -7
Filet Mignon with a Red Wine Balsamic Sauce
Inspired by Food for My Family @ www.thatskinnychickcanbake.com/
My son, Nick, was on his senior high school retreat on Valentine’s Day…so we celebrated on the following Sunday with a meal of beef tenderloin steaks, brown butter and Parmesan mashed potatoes and asparagus. My friend, Hilary, mentioned making a red wine, balsamic sauce with shallots to serve with beef so I decided to follow her lead. The fillets were seasoned with salt and pepper and sautéed in butter. Next they were removed from the pan and shallots, rosemary, red wine and balsamic vinegar were added with some additional butter. Returned to the pan, the steaks were heated to desired doneness, then served with the pan sauce. Nothing but raves for this exquisite dish…the sauce was sheer perfection.
Serves: 4
Instructions:
4 8-ounce beef tenderloin steaks
4 tablespoons butter, divided
1 large shallot, diced
2/3 cup dry red wine
1/3 cup balsamic vinegar (good quality)
2 tablespoons rosemary, minced
Kosher salt and freshly ground black pepper
Instructions:
Remove steaks from refrigerator 30 minutes before cooking.
Season well with salt and pepper.
Melt 2 tablespoons butter in large saute pan over medium high heat.
Add fillets and sear on each side for 4 minutes, remove to platter.
Add remaining 2 tablespoons butter and shallots.
Saute a few minutes till shallots are tender.
Add the wine and vinegar to deglaze, then add rosemary.
Reduce sauce by half and add 1/2 teaspoon salt if needed.
Return steaks to pan, and cook to desired doneness, flipping once during cooking time.
Serve over mashed potatoes if desired with sauce.
Copyright © 2008–2013. All Rights Reserved.
Inspired by Food for My Family @ www.thatskinnychickcanbake.com/
My son, Nick, was on his senior high school retreat on Valentine’s Day…so we celebrated on the following Sunday with a meal of beef tenderloin steaks, brown butter and Parmesan mashed potatoes and asparagus. My friend, Hilary, mentioned making a red wine, balsamic sauce with shallots to serve with beef so I decided to follow her lead. The fillets were seasoned with salt and pepper and sautéed in butter. Next they were removed from the pan and shallots, rosemary, red wine and balsamic vinegar were added with some additional butter. Returned to the pan, the steaks were heated to desired doneness, then served with the pan sauce. Nothing but raves for this exquisite dish…the sauce was sheer perfection.
Serves: 4
Instructions:
4 8-ounce beef tenderloin steaks
4 tablespoons butter, divided
1 large shallot, diced
2/3 cup dry red wine
1/3 cup balsamic vinegar (good quality)
2 tablespoons rosemary, minced
Kosher salt and freshly ground black pepper
Instructions:
Remove steaks from refrigerator 30 minutes before cooking.
Season well with salt and pepper.
Melt 2 tablespoons butter in large saute pan over medium high heat.
Add fillets and sear on each side for 4 minutes, remove to platter.
Add remaining 2 tablespoons butter and shallots.
Saute a few minutes till shallots are tender.
Add the wine and vinegar to deglaze, then add rosemary.
Reduce sauce by half and add 1/2 teaspoon salt if needed.
Return steaks to pan, and cook to desired doneness, flipping once during cooking time.
Serve over mashed potatoes if desired with sauce.
Copyright © 2008–2013. All Rights Reserved.
