Filet Mignon With Cherry Balsamic Reduction Recipes
FILET MIGNON WITH RICH BALSAMIC GLAZE
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
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 BALSAMIC SYRUP AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 6 servings
Number Of Ingredients 6
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 CHERRY-BALSAMIC REDUCTION
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
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 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
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.
More about "filet mignon with cherry balsamic reduction recipes"
PAN-SEARED FILET MIGNON WITH RED WINE AND BALSAMIC SAUCE
From kitchenswagger.com
5/5 (1)Calories 394 per servingCategory Dinner
- Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper. Combine all balsamic and red wine sauce ingredients in a small bowl. Whisk and set aside.
- Add the 2 tablespoons of butter to an oven safe cast iron skillet and turn up high, allow the skillet to become very hot first. Once the butter melts, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
- Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the thickness/size of the steak, the more or less time it may take. This recipe is ideal for a 6-8 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, lightly tent with tin foil and set aside.
- Return the hot skillet to a burner on medium-high heat. Add the balsamic and red wine sauce to the skillet and mix with the butter drippings. Simmer, whisking occasionally until mixture reduces by half and slightly thickens, about 5-7 minutes. Immediately serve each filet topped with 3-4 tablespoons of balsamic and red wine sauce. Top with minced parsley or rosemary if desired.
FILET MIGNON DRIZZLE WITH A MAPLE BALSAMIC REDUCTION ...
From cookingchanneltv.com
Servings 4Total Time 1 hr 50 mins
CRUSTED FILET MIGNON WITH BALSAMIC MAPLE SYRUP REDUCTION
From lifemadedelicious.ca
Category EntreeTotal Time 50 mins
- Melt butter in medium frying pan; add chopped mushrooms and bacon. Cook over high heat, 5 to 6 minutes until crispy; drain on paper towel. Unroll both pie crusts while mushroom-bacon mixture is cooking.
- Cut each pie crust circle into fourths (8 pieces) and trim to make squares of dough to fit the tenderloins. Place one filet in centre of four of the dough squares. Spread top of each filet with 1 tbsp (15 mL) of pate and top with 2 tbsp (30 mL) of the mushroom-bacon mixture. Moisten edges of each dough square with beaten egg and cover with remaining four dough squares. Seal edges well and brush with beaten egg. If desired, make decorative shapes out of dough scraps and place on top; brush again with beaten egg.
- Place on parchment-lined baking sheet. Bake for about 19 to 21 minutes, or until pastry is golden brown. Meanwhile, combine balsamic vinegar and maple syrup in a small sauce pan. Bring to boil, reduce heat and simmer for about 7 minutes until reduced and slightly thickened; keep warm.
FILET MIGNON WITH CHERRY BALSAMIC SAUCE FOR FATHER'S DAY ...
From stemilt.com
5/5 (1)Total Time 40 minsCategory Cherries", "Holiday", "Mains", "SummerCalories 401 per serving
- Heat the olive oil in a medium-sized saucepan over medium-low heat. Add the chopped shallots and cook for several minutes, stirring periodically, until they’re translucent and fragrant. Add the red wine to deglaze the pan. Once the red wine has reduced almost completely, stir in the cherries, followed by the balsamic vinegar and chicken stock. Turn the heat to high until the mixture is simmering, then adjust the heat to medium. Continue simmering for approximately 7-10 minutes until the sauce has reduced by approximately half, or thickened to the desired consistency. Season with salt and pepper to taste.
- Let the steaks come to room temperature for 30 minutes before cooking. Season liberally on both sides with salt and pepper.
- Heat a large saute pan or Dutch oven over high heat and add the grapeseed oil. Sear the steaks well on both sides for several minutes until they reach the desired doneness (135 degrees F for medium rare). Allow to rest, then serve with the cherry balsamic sauce on top.
CABERNET CHERRY FILET MIGNON STEAK RECIPE, WHATS COOKING ...
From whatscookingamerica.net
Cuisine AmericanCategory Main CourseServings 4Total Time 20 mins
- Bring steaks to room temperature. Coat steaks lightly with olive oil. Rub minced garlic evenly over the steak (press in with your hands); set aside until ready to cook.
- Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. I know that some people do salt their steaks before cooking, but trust me and don't salt - the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving.
- Prepare Cabernet Cherry Sauce: In a large saucepan over medium-high heat, bring the wine and balsamic vinegar to a boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a small piece of cheese cloth. Add the spice bundle to the wine mixture; continue boiling approximately 15 minutes or until mixture is reduced to 1/2 cup.
- While the wine mixture is reducing, pit the cherries. Cut the cherries into quarters and add to the wine mixture. Cover and cook approximately 10 minutes or until the cherries are tender. Season with salt and pepper. Add the sugar to balance the flavors, if needed. Remove the spice bundle from the sauce and discard. Reduce heat to low to keep Cabernet-Cherry Sauce warm until steak are cooked.
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