Filet Mignon with Rich Balsamic Glaze
(deactivated member)
on 10/10/08 9:03 am, edited 10/10/08 9:04 am - Bumfuknowhere, Canada
on 10/10/08 9:03 am, edited 10/10/08 9:04 am - Bumfuknowhere, Canada
Here's the recipe for the filet mignon that I made tonight. I was absolutely wonderful. I served it with haricot vert, very good.
2 4 ounce filet mignon
coarse salt
coarse pepper
1/2 cup dry red wine
1/2 cup balsamic vinegar
Take filet out of fridge about an hour before you want to cook them. Put the coarse salt and pepper on each one on both sides. Let sit until you are ready to cook. Put the wine and balsamic in a frypan and start to reduce. It took about 10 mins or so. While the sauce is reducing, cook your filet the way you like them... I grilled mine to medium rare. When the sauce is like a thick syrupy glaze, add the cooked steaks and leave in 1 minute on each side. Remove the steaks and plate them. Let the sauce continue to thicken then pour over each filet. Enjoy.
I wanted mushrooms, onions and garlic with mine so I sauteed 1 cup onions, 1 cup mushrooms and 3 cloves of garlic in 1 tbsp olive oil and 1 tbsp butter. Let them coo****il onions are translucent. Put in a bowl and then add them back into the sauce before you add the steaks so they have time to absorb some of that rich sauce. Add the steaks and do as above.
2 4 ounce filet mignon
coarse salt
coarse pepper
1/2 cup dry red wine
1/2 cup balsamic vinegar
Take filet out of fridge about an hour before you want to cook them. Put the coarse salt and pepper on each one on both sides. Let sit until you are ready to cook. Put the wine and balsamic in a frypan and start to reduce. It took about 10 mins or so. While the sauce is reducing, cook your filet the way you like them... I grilled mine to medium rare. When the sauce is like a thick syrupy glaze, add the cooked steaks and leave in 1 minute on each side. Remove the steaks and plate them. Let the sauce continue to thicken then pour over each filet. Enjoy.
I wanted mushrooms, onions and garlic with mine so I sauteed 1 cup onions, 1 cup mushrooms and 3 cloves of garlic in 1 tbsp olive oil and 1 tbsp butter. Let them coo****il onions are translucent. Put in a bowl and then add them back into the sauce before you add the steaks so they have time to absorb some of that rich sauce. Add the steaks and do as above.
(deactivated member)
on 10/10/08 9:07 am - The beautiful, US Virgin Islands......, XX
on 10/10/08 9:07 am - The beautiful, US Virgin Islands......, XX
Sounds really good! As for me, I'm hunting down this lebanese sauce called "black sauce".....very difficult to find anything on it... I found one source but the flavors weren't the same as the one that I tried....
T.
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