Filet Mignon With Shallots And Balsamic Vinegar Sauce
Makes 2 steaks
2 Premium beef filet mignons, cut 1 1/4 inch thick
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 tsp. olive oil
1 Tbsp. unsalted butter
1 Tbsp. finely chopped shallots
1/4 cup homemade low-sodium beef broth
2 Tbsp. balsamic vinegar
1. Pat the filets dry and season on both sides.
2. In a medium skillet, heat the oil.
3. Add the filets and cook until the undersides are brown.
4. Turn and brown the other side.
5. Cook until medium rare (or desired way).
6. Transfer the filet mignons to a cake rack, and set over a plate.
7. Return the skillet to heat and add butter and shallots.
8. Cook, stirring continually until the shallots soften (app. 1 minute).
9. Add beef broth and increase heat to high.
10. Boil, scraping up the brown bits in the skillet - until broth is reduced to about 2 Tbsp (app. 1 minute).
11. Stir in vinegar and cook for 30 seconds.
12. Transfer the filet mignons to warm dinner plates and pour sauce over them.
13. Serve immediately.
A Favorite Recipe of Melany Greenberg (Family Friend)
Last Modified: 2005-10-03 16:44:30