A while ago, I began making this filet mignon from an old recipe – I don’t even remember where it came from, to be honest. Over the years I have changed it, added to it, switched proportions and now it is a great “go to” for an amazing cut of meat.
It looks impressive, and the sauce has a great complexity – so it is our little secret that it might be one of the easiest ways to prepare a filet!
This past Saturday I made this for my husband and I along with potatoes au gratin, asparagus and an amazing red wine. It truly is a recipe that makes any night feel like a special occasion (yes, it was just a normal Saturday night!).
FILET MIGNON IN A BALSAMIC GLAZE
2 filet mignon steaks
1/2 teaspoon freshly ground black pepper to taste
1/3 cup balsamic vinegar
1/4 cup dry red wine
1/4 cup brown sugar
1 clove garlic, minced
Heat a nonstick skillet over medium-high heat. Place steaks in hot pan and cook for one minute (make sure steaks are room temperature before putting into pan) on each side or until browned. Reduce heat to medium-low and add balsamic vinegar and red wine. Add brown sugar and garlic. Cover and cook for 4 minutes on each side (until desired doneness), basting with sauce when you turn the meat over.
Remove steaks to warmed plates to rest. Turn up the heat on the remaining sauce in the pan and reduce until it becomes a syrupy mixture. Spoon over steaks and serve.