Best Filets Mignons With Sweet Balsamic Reduction Recipes

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PORT WINE BALSAMIC FILET MIGNON



Port Wine Balsamic Filet Mignon image

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

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 MIGNON SKEWERS WITH BALSAMIC REDUCTION



Filet Mignon Skewers With Balsamic Reduction image

Make and share this Filet Mignon Skewers With Balsamic Reduction recipe from Food.com.

Provided by gailanng

Categories     Steak

Time 33m

Yield 8 serving(s)

Number Of Ingredients 9

8 wooden bamboo skewers
2 tablespoons unsalted butter, plus 1/2 teaspoon if reheating
2 tablespoons minced shallots
1 1/2 teaspoons sea salt (not table salt)
1 1/2 teaspoons fresh ground pepper
1 cup medium-bodied fruity red wine such as pinot noir wine
2 tablespoons balsamic vinegar
2 lbs filet mignon, trimmed of fat
fresh rosemary sprig (to garnish)

Steps:

  • Soak the skewers in water to cover for at least 30 minutes.
  • In a small saucepan over medium heat, melt the butter. When it foams add the shallots and saute until translucent, about 1 minute. Sprinkle with 1/2 teaspoon each of the salt and pepper. Raise the heat to high and add the wine. Cook until reduced by half, about 4 minutes. Add the balsamic vinegar and continue cooking until reduced to about a third, about 4 minutes longer. Remove from the heat and set aside. (If making ahead, let the reduction cool, then cover and refrigerate until ready to use. Add the 1/2 teaspoon butter and reheat gently over medium heat.).
  • Preheat the broiler. Cut the filet mignon into 1-inch cubes. You should have about 24 cubes. Transfer the cubes to a bowl, pour the reduction over them, and turn to coat. Drain the skewers and thread 3 cubes of beef onto each skewer. Arrange the skewers on a broiler pan, spacing them about 1 inch apart. Season with the remaining 1 teaspoon each sea salt and pepper.
  • Place in the broiler about 6 inches from the heat source and broil until just browned, about 3 minutes. Turn and broil until just browned on the second side, about 2 minutes for medium-rare or 3 minutes for medium. Transfer to a platter, garnish with the rosemary and serve hot.

Nutrition Facts : Calories 367.2, Fat 27.7, SaturatedFat 12, Cholesterol 87.2, Sodium 493.4, Carbohydrate 2.1, Fiber 0.1, Sugar 0.6, Protein 20.8

BALSAMIC & BOURBON FILET MIGNON



Balsamic & Bourbon Filet Mignon image

Oh my, this is the perfect dinner for a special occasion. The steak is tender, buttery, a little tangy, and sweet. But what makes this great is the mushrooms. They are like tiny sponges and soaked up all the flavor of the marinade. This dish is perfection!

Provided by Jennifer H

Categories     Beef

Time 1h25m

Number Of Ingredients 7

1 oz balsamic vinegar
1 oz bourbon (I used Eastside Distilling Burnside bourbon)
1 oz Worcestershire sauce
4 Tbsp butter, divided in half
2 filet mignon
12-15 cremini mushrooms, thinly sliced
1 Tbsp fresh thyme leaves

Steps:

  • 1. Combine balsamic vinegar, bourbon and Worcestershire sauce in a small bowl.
  • 2. Rinse and pat dry filet mignon and place in a shallow dish. Pour half of the marinade over the steaks (you'll use the other half with the mushrooms), turning to coat.
  • 3. Place in the refrigerator for an hour, turning after 30 minutes. (I cut the steaks in half horizontally to reduce cooking time.)
  • 4. Pre-heat oven to 425 degrees.
  • 5. In a cast iron skillet or other oven-proof pan, melt 2 tbsp butter over medium high heat.
  • 6. Place steaks in the skillet and allow to sear, untouched, 3 minutes. Discard the marinade in the dish the steaks were in.
  • 7. Turn steaks and remove from heat.
  • 8. Place the skillet in the oven for 15-20 minutes, depending on the thickness of the steak.
  • 9. While the steaks finish, melt remaining 2 tbs butter in a saute pan over medium heat.
  • 10. Add mushrooms and saute until soft, 5 minutes. Pour half of the remaining marinade over the mushrooms, add thyme, reduce heat and continue to saute 6-8 minutes.
  • 11. Taste at this point and add more marinade to the mushrooms, for a stronger flavor, if desired.
  • 12. Plate steaks when done. Spoon mushrooms over the top.

FILET MIGNON WITH CHERRY-BALSAMIC REDUCTION



Filet Mignon With Cherry-Balsamic Reduction image

While visiting Los Angeles, I found this recipe on a card that you can pick up at the local grocers. This particular combination of meat and fruit had me intrigued so I brought it back for use at some later point. Filet mignon is pricey so this is certainly a special occasion food. Planning to serve it with roasted potatoes and maybe some nice asparagus.

Provided by justcallmetoni

Categories     Cherries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
2 shallots, chopped finely
1 large garlic clove, minced
1/3 cup dry red wine (shiraz or zinfandel)
1/3 cup balsamic vinegar
2 tablespoons cherry preserves
1 cup frozen dark cherries, thawed
4 (5 ounce) filet mignon
1/8 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat olive oil in a small heavy metal or ceramic saucepan. Add shallots and cook until they are soft and wilted, not browned (about 3 minutes). Add garlic and stir for 30 seconds. Add the wine, preserves, vinegar and cherries. Increase the heat to bring the sauce to a light boil, stirring occasionally. Let the sauce reduce to half the original amount (about 10-12 minutes). It should get thick and syrupy.
  • When the sauce is almost done, preheat broiler. Pat steaks dry and sprinkle salt and pepper on both sides of the steaks. Broil to the desired level of doneness.
  • For rare steaks: cook 2 1/2 minutes per side; for medium rare, cook 3 minutes per side; for medium, cook 3 1/2 minutes per side; for medium well, 4 minutes per side.
  • To serve, serve steaks on a serving platter and sauce on the side. Or you can spoon sauce over each steak served on individual plates.

Nutrition Facts : Calories 484.4, Fat 33.3, SaturatedFat 13, Cholesterol 99.2, Sodium 147.6, Carbohydrate 15.3, Fiber 0.9, Sugar 9.6, Protein 26.5

FILET MIGNON WITH A RED WINE REDUCTION



Filet Mignon With a Red Wine Reduction image

I made this dinner for my boyfriend and I. He is a huge steak guy and loves filet mignon. He devoured it and got mad when I gave a piece to the dog and ate whatever I had left. So if you love a good steak, try this recipe! :)

Provided by MeliBug

Categories     Steak

Time 35m

Yield 2 Steaks, 2 serving(s)

Number Of Ingredients 7

20 ounces tenderloins filet mignon
2 tablespoons balsamic vinegar
1 tablespoon sugar
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon fresh ground pepper
2 cups red wine

Steps:

  • Cut fat off filet mignon steaks. Place steaks in large bowl/pan/plate/platter.
  • Drizzle 1 tablespoon of balsamic vinegar on each steak. Flip steaks over and drizzle the other tablespoon of balsamic vinegar.
  • Sprinkle the salt, pepper, and sugar on both side of steaks. Let the steaks sit for 10 minutes at room temperature.
  • Pour red wine into sauce pan over high heat. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Wait until wine becomes thick and syrupy. Turn off heat.
  • Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove.
  • Drizzle 2 tablespoons of extra virgin olive oil over steaks.
  • Sear steaks 1 or 2 minutes on each side on pan. Pour red wine reduction over steaks while cooking. I used a spoon to do this in moderation and avoid getting too much red wine in there.
  • Place pan with steaks into the oven. Let them cook for 8-10 minutes. This will make your steak brown on the outside and pink on the inside (depending on the thickness of the steak and power of the oven). Try cutting a steak with your knife to check the inside.
  • Remove the pan from the oven and let steaks sit in the pan for 5 minutes to let them soak the juices inches.
  • Serve steaks on plate. Take a spoon and drizzle the juice from the pan over your steaks. Make sure to get a lot of juice on there! Enjoy!
  • PS - I served these with cheddar and bacon mashed potatoes. Also try potatoes au gratin or steak fries!

FILET MIGNON WITH GOAT CHEESE AND BALSAMIC REDUCTION



Filet Mignon With Goat Cheese and Balsamic Reduction image

filet mignon is my favorite cut of beef, and i travel to philadelphia's italian market to a butcher who knows how to cut it right. this is yet another easy way to serve this delectable steak, from food network.

Provided by chia2160

Categories     Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 ounce) filet mignon steaks (each about 1-inch thick)
salt & freshly ground black pepper
2 ounces soft fresh goat cheese

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.

FILET MIGNONS WITH BALSAMIC PAN SAUCE AND TRUFFLE OIL



Filet Mignons With Balsamic Pan Sauce and Truffle Oil image

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

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

FILET MIGNON AND BALSAMIC STRAWBERRIES



Filet Mignon and Balsamic Strawberries image

Also great for barbecues! The succulent meat together with this summer fruit complement each other surprising well! A great idea for something new. Serve steaks over mashed potatoes.

Provided by cdagirl

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 1h25m

Yield 4

Number Of Ingredients 8

2 cups strawberries, sliced
¼ cup brown sugar
¼ cup balsamic vinegar
1 tablespoon olive oil
4 (6 ounce) filet mignon (beef tenderloin)
salt and pepper to taste
1 tablespoon chilled butter
freshly ground black pepper to taste

Steps:

  • Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer the steaks to a platter, and tent with foil to rest.
  • Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.

Nutrition Facts : Calories 437.7 calories, Carbohydrate 22.3 g, Cholesterol 94.3 mg, Fat 27 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 10.3 g, Sodium 127.3 mg, Sugar 19.6 g

FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE



Filet Mignon with Balsamic Syrup and Goat Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 28m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese

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.

FILETS MIGNONS WITH SWEET BALSAMIC REDUCTION



Filets Mignons with Sweet Balsamic Reduction image

Categories     Sauce     Side     Steak

Yield makes 4 servings

Number Of Ingredients 4

4 4- to 6-ounce filet mignon steaks
Kosher salt and ground black pepper
1 tablespoon unsalted butter
Sweet Balsamic Reduction (page 165)

Steps:

  • Season both sides of the filets with salt and pepper. In a large skillet, melt the butter over medium heat. Add the steaks and cook 4 to 5 minutes per side for medium-rare.
  • Arrange the filets on 4 individual plates or on a serving platter. Drizzle the sauce over each filet and serve.
  • from aunt elsa's kitchen
  • Red meat tastes best when cooked to medium-rare, which means the interior of the meat is warm and very red and juicy.

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