I grew up eating steak and eating it the “correct” way, which translates to eating it still ‘mooing’ aka rare aka black and blue aka cut off it’s horns, wipe it’s a** and put it on the plate. I am very serious about the doneness of my steak, and try to constantly covert all whom I cook for to come to the dark [red] side. One of the best cuts of steak to eat rare is a exceptional piece of filet mignon. It is a complete melt in your mouth situation that is unparalleled in any other realm of the meat world (with exceptions of Wagyu or Kobe – but until I hit the lottery, there will be none of that on a random Wednesday night).
I am usually a purest when it comes to my steak – I like it seared with salt and pepper, and finished in the oven with a little butter melted onto it, and that’s it. Recently though, I have been introduced to a new product, which makes my life super happy: Balsamic Reduction Sauce. It’s the lazy man’s way of not having to reduce your own Balsamic Vinegar to a perfect glaze consistency. If there’s anything I despise having to do, it’s reducing down Balsamic Vinegar to the perfect nappé glaze consistency… this product alleviates this task and therefore makes me a very happy, less disgruntled chef.
I start off the sauce with a typical shallot, white wine combo, and thicken it up with the Balsamic Reduction Sauce – creating a perfect salty and sweet sauce that pairs amazingly with a piece of filet mignon.
A few words on the filet itself… I have recently been treating my husband and myself to Grass Fed Beef only – the difference in taste, texture, and quality is unbelievable. If you don’t believe me – buy a grass fed and a non-grass fed filet and cook them together – then taste them side by side… your life will change… at least in terms of meat eating.
Try out this recipe – you can do it with either white or red wine, but I actually find the white wine to be lighter and tastier with the Balsamic.
Balsamic Glazed Filet Mignon
Balsamic, White Wine and Shallot Glazed Filet Mignon