Filet Mignon with a Balsamic Glaze

Like most children, I was quite a picky eater growing up.  I like chicken, chocolate, and orange soda.  Healthy huh? Somehow though, my parents were able to convince me to try out Filet Mignon (French for "cute" or "dainty") when I was still pretty young, and guess what!? I loved it! Now of course, I am willing to try anything and the thought of living off of chicken, chocolate, and orange soda makes me a little sick... yuck! In honor of my long-term relationship with Filet, I am going to show all of you a very simple, quick, and easy way to prepare this delicious cut of beef!

Filet Mignon

Filet:
-Two 8-ounce filets
-Salt and pepper
-Olive oil
-3 tablespoons butter, unsalted

Balsamic Glaze:
-1 cup balsamic vinaigrette
-2 to 3 tablespoons brown sugar
-2 tablespoons butter

Directions:
Preheat the oven to 425 degrees F.

In a medium skillet, drizzle a little olive oil and 1 tablespoon of butter and place on medium-high heat.

Meanwhile, pat dry your steaks with paper towels.  Liberally season all sides of the steak with salt and pepper.  Place the steaks on the skillet, and cook each side of the steaks for 2 minutes until all of the sides of the steaks have been browned.  Turn off the heat, and place 1 tablespoon of butter on top of each of the steaks.

Place the pan with the steaks into the oven and cook for about 5-7 minutes, or until medium rare.  For some people this may take less time, but each time I have cooked these in my oven it has been a little longer.

While the steaks are in the oven, prepare the balsamic glaze.  In a skillet over medium heat, simmer the cup of balsamic vinaigrette.  Add the brown sugar and stir occasionally for about 10 minutes. Remove from heat and stir the 2 tablespoons of butter.  Let sit for a few minutes.

Once the steaks are done, they should technically rest for about 5 minutes, but I am usually too impatient! Pour the balsamic glaze over the steaks and serve with a baked potato and some asparagus.  Enjoy!

Pin It