Best Filet Mignon With Rich Balsamic Glaze Recipes

Balsamic-Glazed Filet Mignon image

Provided by dicentra

Categories Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 (4 ounce) beef tenderloin steaks
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
cooking spray
2 teaspoons minced garlic
1/8 teaspoon crushed red pepper flakes
3 tablespoons dry sherry
2 tablespoons low sodium soy sauce
1 tablespoon balsamic vinegar
2 teaspoons honey

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

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.