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    You are in: Home / Recipes / Filet Mignon With Cherry-Balsamic Reduction Recipe
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    Filet Mignon With Cherry-Balsamic Reduction

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    justcallmetoni's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on September 08, 2008

      55

      This was fantastic! I was afraid I was going to ruin my nice steaks, but the flavor was amazing. Great restaurant quality. I will use this at dinner parties to impress my friends. I used regular tenderloins and 1/3 cup dried cherries in place of the frozen. They soaked in the sauce and tasted wonderful. I will make this over and over. Thanks for the recipe Toni.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2008

      55

      Very good :) My family really enjoyed this. I would mash the cherries, like another recommended :) Very good & easy. Thank you for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2006

      55

      Ya This sauce is great. I have been al around the world. I ate at the Royal Automobile Club in England and this sauce beats it out. By the way i am 14 and love to cook. This receipt will make my dinner parties the topic of the town. Thanx

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Filet Mignon With Cherry-Balsamic Reduction

    Serving Size: 1 (245 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 484.4
     
    Calories from Fat 299
    61%
    Total Fat 33.2 g
    51%
    Saturated Fat 13.0 g
    65%
    Cholesterol 99.2 mg
    33%
    Sodium 147.5 mg
    6%
    Total Carbohydrate 15.2 g
    5%
    Dietary Fiber 0.9 g
    3%
    Sugars 9.6 g
    38%
    Protein 26.4 g
    52%

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