Filet Mignon Skewers With Balsamic Reduction
- Ready In:
- 33mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 8 wooden bamboo skewers
- 2 tablespoons unsalted butter, plus 1/2 teaspoon if reheating
- 2 tablespoons minced shallots
- 1 1⁄2 teaspoons sea salt (not table salt)
- 1 1⁄2 teaspoons fresh ground pepper
- 1 cup medium-bodied fruity red wine such as pinot noir wine
- 2 tablespoons balsamic vinegar
- 2 lbs filet mignon, trimmed of fat
- fresh rosemary sprig (to garnish)
directions
- Soak the skewers in water to cover for at least 30 minutes.
- In a small saucepan over medium heat, melt the butter. When it foams add the shallots and saute until translucent, about 1 minute. Sprinkle with 1/2 teaspoon each of the salt and pepper. Raise the heat to high and add the wine. Cook until reduced by half, about 4 minutes. Add the balsamic vinegar and continue cooking until reduced to about a third, about 4 minutes longer. Remove from the heat and set aside. (If making ahead, let the reduction cool, then cover and refrigerate until ready to use. Add the 1/2 teaspoon butter and reheat gently over medium heat.).
- Preheat the broiler. Cut the filet mignon into 1-inch cubes. You should have about 24 cubes. Transfer the cubes to a bowl, pour the reduction over them, and turn to coat. Drain the skewers and thread 3 cubes of beef onto each skewer. Arrange the skewers on a broiler pan, spacing them about 1 inch apart. Season with the remaining 1 teaspoon each sea salt and pepper.
- Place in the broiler about 6 inches from the heat source and broil until just browned, about 3 minutes. Turn and broil until just browned on the second side, about 2 minutes for medium-rare or 3 minutes for medium. Transfer to a platter, garnish with the rosemary and serve hot.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!