Ingredients with Measurements:
- 4 (6 oz) filet mignon steaks
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup beef broth
- 1 tablespoon honey
- 2 tablespoons unsalted butter
- Fresh thyme sprigs for garnish
Special equipment needed:
- Cast iron skillet or heavy-bottomed skillet
- Tongs
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the filet mignon steaks with salt and black pepper on both sides.
3. Heat the olive oil in a cast iron skillet or heavy-bottomed skillet over medium-high heat.
4. Once the skillet is hot, add the filet mignon steaks and sear for 2-3 minutes on each side until browned.
5. Transfer the skillet to the preheated oven and bake for 6-8 minutes for medium-rare or until desired doneness is reached.
6. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil to keep warm.
7. In the same skillet, add the balsamic vinegar, beef broth, and honey. Bring to a boil over medium-high heat and cook for 5-7 minutes until the sauce has thickened.
8. Remove the skillet from the heat and stir in the unsalted butter until melted and well combined.
9. Spoon the balsamic glaze over the filet mignon steaks and garnish with fresh thyme sprigs.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 390
Fat: 23g
Saturated Fat: 9g
Cholesterol: 110mg
Sodium: 460mg
Carbohydrates: 8g
Sugar: 7g
Protein: 34g
Substitutions for ingredients:
- You can use vegetable broth instead of beef broth for a vegetarian option.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add minced garlic to the balsamic glaze for extra flavor.
- Top the filet mignon with crumbled blue cheese before adding the balsamic glaze.
- Use a different cut of steak, such as ribeye or sirloin, instead of filet mignon.
Tips and tricks:
- Let the filet mignon steaks rest at room temperature for 30 minutes before cooking to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the steak for desired doneness.
- Make sure to use unsalted butter to control the saltiness of the dish.
Storage instructions:
Leftover filet mignon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the filet mignon in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the filet mignon on a bed of mashed potatoes or roasted vegetables for a complete meal.
Garnishes:
Fresh thyme sprigs
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Roasted potatoes or vegetables
- Caesar salad
Suggested side dishes:
- Garlic mashed potatoes
- Roasted asparagus
- Creamed spinach
Troubleshooting advice:
- If the balsamic glaze is too thick, add a splash of beef broth to thin it out.
- If the filet mignon is not cooked to your desired doneness, return it to the oven for an additional 2-3 minutes.
Food safety advice:
- Make sure to cook the filet mignon to an internal temperature of 145°F for medium-rare or 160°F for medium.
- Always wash your hands and cooking utensils before and after handling raw meat.
Food history:
Filet mignon is a French term that means "dainty fillet" and refers to a cut of beef from the tenderloin. Balsamic vinegar is a traditional Italian vinegar that is made from grape must and aged in wooden barrels.
Flavor profiles:
The filet mignon is tender and juicy with a slightly charred exterior. The balsamic glaze adds a sweet and tangy flavor to the dish.
Serving suggestions:
Serve the filet mignon with a side of roasted vegetables and a glass of red wine for a special occasion or romantic dinner.
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