Filet Mignon Skewers With Balsamic Reduction Recipes

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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.

FILET MIGNON WITH RICH BALSAMIC GLAZE



Filet Mignon with Rich Balsamic Glaze image

This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 (4 ounce) filet mignon steaks
½ teaspoon freshly ground black pepper to taste
salt to taste
¼ cup balsamic vinegar
¼ cup dry red wine

Steps:

  • Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  • Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  • Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g

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 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 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!

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