Irresistible Seared Perfection

Gotta love the day! I mean, except for vegetarians, who doesn’t appreciate a thick, tender Filet Mignon? It’s only fitting that the penthouse of steaks gets its own day. Pound for pound, Filet Mignon is one of the leanest, most tender and expensive cuts of beef.

Tenderloin is technically part of the Loin, but not to be confused with Top Sirloin or other cuts from the Loin. And Filet Mignon is not the only cut taken from the Tenderloin. If you can, buy whole and butcher your own. If not, buy from a butcher you trust. If there are streaks of fat or gristle in your Filet Mignon, it’s not the real deal from the center of the tenderloin, closer to the narrow tip.

Since Filet Mignon is such a lean piece of meat, it needs to be seared and flash-cooked. It needs a sauce or butter or something that is going to bring a kiss of fat to the party. This particular rendition of Filet Mignon has the steaks kissed with butter in the skillet and the rich Blackberry Sauce kissed with butter as well. It’s just enough to elevate the Filet from Pedestrian to Intriguing.

Pan-Seared Filet Mignon with Balsamic-Wine Reduction
Filet Steaks
4 (6 oz) Filet Mignon Steaks
Pinch Kosher Salt to taste
Fresh Black Pepper to taste
Italian Parsley, chopped garnish (optional)
3 tablespoons Butter

Balsamic-Red Wine Reduction Sauce
3/4 cup Red Wine
3/4 cup Blackberry Balsamic Vinegar
2 tablespoons Butter
2 sprig Rosemary
2 Garlic Cloves, finely minced
Pinch Kosher Salt to taste
Fresh Black Pepper to taste

Remove steak from the refrigerator 30 minutes before cooking, Season both sides generously with salt and pepper. Chop parsley, set aside.

Heat oven to 425 degrees.

While the steaks and oven warm, make the Balsamic-Red Wine Sauce.

Whisk together the wine and balsamic vinegar in a small bowl. Melt butter, whisk into the sauce. Strip the rosemary from the stem, chop and add to the sauce. Peel and finely mince garlic, add to the bowl. Season with salt and pepper, set aside.

Sear the Steaks and Reduce the Sauce:
Place a large cast iron skillet over medium-high heat. Once hot, add 3 tablespoons of butter and swirl to coat. Sear the steaks for about 2 minutes, turn and sear another 2 minutes.

Transfer hot skillet with steaks to the heated oven. Cook to desired doneness.

Rare: 4 minutes
Medium rare: 5 to 6 minutes
Medium: 6 to 7 minutes

NEVER cook filet Mignon beyond pink

Remove filets from the skillet, set on a plate and tent with a large metal bowl to keep warm, set aside.

Return the hot skillet to a burner on medium-high heat. Add the balsamic-wine sauce to the skillet and incorporate the pan drippings into the sauce. Simmer, whisking occasionally until mixture reduces by half and slightly thickens, about 5-7 minutes. Immediately serve each filet topped with 3 or 4 tablespoons of the wine reduction sauce. Top with minced parsley and serve.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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