Ingredients with Measurements:
- 4 (6 oz) filet mignon steaks
- 1/2 cup balsamic vinegar
- 1/4 cup beef broth
- 1 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Cast iron skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Heat a cast iron skillet over medium-high heat. Add olive oil.
3. Season the filet mignon steaks with salt and pepper.
4. Sear the steaks in the skillet for 2-3 minutes on each side until browned.
5. Transfer the skillet to the oven and cook the steaks for 6-8 minutes or until the internal temperature reaches 135°F for medium-rare.
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 balsamic vinegar and beef broth. Bring to a boil and reduce the heat to low.
8. Simmer for 5-7 minutes or until the sauce thickens.
9. Remove from heat and stir in butter until melted.
10. Pour the balsamic reduction over the filet mignon steaks.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of steak: 135°F for medium-rare
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 17g
Protein: 34g
Carbohydrates: 4g
Fiber: 0g
Sugar: 3g
Sodium: 200mg
Substitutions for ingredients:
- Red wine vinegar can be used instead of balsamic vinegar.
- Chicken or vegetable broth can be used instead of beef broth.
- Ghee or coconut oil can be used instead of butter.
Variations:
- Add chopped garlic or shallots to the skillet before adding the balsamic vinegar and beef broth.
- Top the filet mignon with crumbled blue cheese before pouring the balsamic reduction.
Tips and tricks:
- Let the steaks rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
- Don't overcook the balsamic reduction or it will become too thick and sticky.
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.
Garnishes:
Garnish with fresh herbs such as thyme or rosemary.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or a mixed green salad.
Troubleshooting advice:
- If the balsamic reduction is too thick, add a splash of water or broth to thin it out.
- If the steaks are not browning evenly, make sure the skillet is hot enough before adding the steaks.
Food safety advice:
- Always use a meat thermometer to ensure the internal temperature of the steak reaches 135°F for medium-rare.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Filet mignon is a French term that means "cute fillet" or "dainty fillet". It is a tender cut of beef that comes from the tenderloin.
Flavor profiles:
The filet mignon is tender and juicy with a mild beef flavor. The balsamic reduction adds a tangy and slightly sweet flavor to the dish.
Serving suggestions:
Serve the filet mignon with a side of roasted vegetables or a mixed green salad for a complete meal.
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