Best 3 Wine Balsamic Marinated Filet Mignon Recipes
Indulge in a culinary masterpiece with our wine-balsamic marinated filet mignon, a dish that elevates the classic cut of beef to new heights of flavor and tenderness. This recipe offers a step-by-step guide to creating a succulent and juicy filet mignon, marinated in a tantalizing blend of red wine, balsamic vinegar, herbs, and spices. The result is a perfectly cooked steak with a delectable crust and a tender, melt-in-your-mouth center.
Accompanying this main course are three tantalizing sauces that take the dish to the next level. The red wine demi-glace adds a rich and flavorful depth, while the horseradish cream sauce offers a zesty and piquant kick. For those who prefer a classic touch, the béarnaise sauce provides a velvety and luxurious complement to the filet mignon.
Whether you're a seasoned cook or a culinary novice, this comprehensive guide will empower you to create a restaurant-quality meal in the comfort of your own home. Impress your guests or indulge in a special treat for yourself with this exquisite wine-balsamic marinated filet mignon.
PORT WINE BALSAMIC FILET MIGNON
Years ago, I studied abroad in the beautiful city of Florence, Italy. During my 6 months in Tuscany I didn't have one bad meal--even the gas station food was something special. One evening my friend and I decided to treat ourselves to a beautiful steak dinner (on our parents' dime might I add, "Thanks, Mom!"). When the filet mignon came to the table it was covered in a sauce so dark, thick and luscious it almost looked like dark chocolate. Maybe it was the vino I was drinking but after the first bite I cried, I actually cried. The flavors were everything I wanted in a dish--the perfect balance of buttery, acidic, sweet, savory and umami. It was in that moment that I knew I had to recreate this dish at home. After some research and several taste tests, I got it! Now this dish has become one of my husband's favorites and we enjoy it together every Valentine's Day. It's the perfect date night meal you are sure to enjoy!
Provided by Danielle Sepsy
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
- Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
- Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
- Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
- Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
- For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
WINE & BALSAMIC MARINATED FILET MIGNON
Steps:
- Whisk all ingredients together until well blended. Add the meat and the marinade to a resealable bag and refrigerate for at least 2 hours. Discard marinade and let rest at room temperature prior to grilling to your desired internal temperature. Serves 4.
Tips:
- To ensure the best flavor, choose high-quality filet mignon steaks that are at least 1 inch thick.
- If you don't have a meat mallet, you can use a rolling pin to pound the steaks to an even thickness.
- Don't overcrowd the pan when searing the steaks. Cook them in batches if necessary to avoid steaming.
- Let the steaks rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the meat.
- Serve the steaks with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
Conclusion:
This recipe for Wine Balsamic Marinated Filet Mignon is a delicious and elegant dish that is perfect for a special occasion. The marinade tenderizes the steaks and infuses them with flavor, while the balsamic vinegar adds a touch of sweetness and acidity. The steaks are then seared to perfection and served with a simple but flavorful sauce. Whether you're a seasoned chef or a beginner, this recipe is sure to impress your guests.
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