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
- 2 lbs Filet Mignon (cut into 1.5" thick steaks)
- Salt and Pepper
- 2 Shallots (minced)
- 1/2 Cup Dry White Wine (I used a Chardonnay)
- 1/3 Cup Balsamic Reduction Sauce
- Preheat your oven to 400 degrees. Pat your filet mignon dry with a paper towel - meanwhile, heat up a cast iron skillet with just enough canola oil in it to lightly coat the bottom. Once the skillet is smoking hot, season the filet with salt and pepper very liberally (on both sides) and sear both sides of the filet mignon until a nice crust forms (about 3 minutes per side).
- Remove the steaks from the skillet and place on a baking sheet - once all the steaks are seared, place the baking sheet in the oven for 7-10 minutes (depending on desired doneness).
- While the steaks are in the oven, leave the skillet on the stove, and turn the heat down to medium high. Add the shallots and cook 1-2 minutes, then deglaze with white wine. Cook 2 more minutes and then add balsamic reduction sauce. Cook another 2 minutes, stirring to combine.
- When the steaks are done in the oven, place in the skillet to coat in the reduction sauce. Turn off the heat on the skillet, allow steak to rest 5 minutes before slicing. Serve with sauce on top.