Filet Mignon with a Red Wine Balsamic Sauce~

Inspired by Food for My Family


4 8-ounce beef tenderloin steaks

4 tablespoons butter, divided

1 large shallot, diced

2/3 cup dry red wine

1/3 cup balsamic vinegar (good quality)

2 tablespoons rosemary, minced

Kosher salt and freshly ground black pepper


Remove steaks from refrigerator 30 minutes before cooking.  Season well with salt and pepper.  Melt 2 tablespoons butter in large saute pan over medium high heat.  Add fillets and sear on each side for 4 minutes, remove to platter.


Add remaining 2 tablespoons butter and shallots.  Saute a few minutes till shallots are tender.  Add the wine and vinegar to deglaze, then add rosemary.  Reduce sauce by half and add 1/2 teaspoon salt if needed.


Return steaks to pan, and cook to desired doneness, flipping once during cooking time.  Serve over mashed potatoes if desired with sauce.


Serves 4.

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