Cooking Instructions
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Step 1
In a sauté pan over medium high heat, heat
Olive Oil (1 Tbsp)
and
Unsalted Butter (2 Tbsp)
until foamy.
Step 2
Season the 2
Angus Beef Filet Mignon (12 oz)
generously with fresh cracked pepper and salt. Sear in hot pan for 3 minutes on each side for rare.
Step 3
When the steaks have a brown crust on both sides, remove them from the pan and set aside. Cover to keep warm.
Step 4
Add
Shallots (2)
to pan and sauté until translucent. Add
Dry Red Wine (1/2 cup)
to deglaze, turn heat to high, and reduce by 1/2.
Step 5
When the wine is reduced, add
Balsamic Vinegar (1 Tbsp)
,
Brown Sugar (1/2 Tbsp)
, and
Dijon Mustard (1 tsp)
. Combine until thickened (when sauce coats the back of a spoon).
Step 6
Remove from heat, whisk in remaining
Unsalted Butter (2 Tbsp)
,
Fresh Rosemary (1 Tbsp)
, and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 7
Serve the filets with the sauce spooned on top alongside herb risotto and mushroom ragout!
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VIEW MORE TAGS VIEW LESS TAGSPan Roasted Salmon with White Wine Caper Vinaigrette
Sautéed Garlic Spinach
Wild Mushroom Ragout
Herb Risotto
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