Filet Mignon With Cherry-Balsamic Reduction

Recipe by justcallmetoni
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    teaspoons olive oil
  • 2
    shallots, chopped finely
  • 1
    large garlic clove, minced
  • 13
    cup dry red wine (shiraz or zinfandel)
  • 13
    cup balsamic vinegar
  • 2
    tablespoons cherry preserves
  • 1
    cup frozen dark cherries, thawed
  • 4
    (5 ounce) filet mignon
  • 18
    teaspoon salt
  • 14
    teaspoon pepper
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DIRECTIONS

  • 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.
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