Best Filet Mignon Drizzle With A Maple Balsamic Recipes

Port Wine Balsamic Filet Mignon image

Provided by Danielle Sepsy

Categories main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 14

1 1/2 cups ruby port
1/2 cup dry white wine
Two 8-ounce pieces filet mignon (tenderloin steak)
Kosher salt and freshly ground black pepper
2 to 3 tablespoons all-purpose flour
1 tablespoon olive oil
3 tablespoons unsalted butter
4 sprigs fresh thyme
2 tablespoons quality balsamic vinegar
Microgreens, for serving
1 bunch very thin asparagus, tough ends removed
3 tablespoons olive oil
1 lemon
Kosher salt and freshly ground black pepper

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.

Filet Mignons With Balsamic Pan Sauce and Truffle Oil image

Provided by Dr. Jenny

Categories Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 filet mignon steaks, 1 1/2 inches thick
salt, to taste
fresh ground black pepper, to taste
1 tablespoon olive oil
1/4 cup balsamic vinegar
2 tablespoons unsalted butter
truffle oil, for drizzling

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