Filet mignon with sweet and tangy balsamic glaze
This filet mignon is enhanced by a sweet and tangy balsamic glaze, making it a fine dining experience at home. Sear the beef for a perfect crust and finish in the oven for tenderness, all while creating a rich glaze from the pan drippings.
Cook time 15 min
Prep time 5 min
Ingredients:
8 oz beef fillet1/4 cup brown sugar
1/2 tsp black pepper
1 tsp salt
1/4 cup vinegar
2 fl oz red wine
Filet mignon with sweet and tangy balsamic glaze is a luxurious and flavorful dish that promises to impress any dinner guest or make a special occasion even more memorable. This recipe combines the tenderness of a perfectly cooked beef fillet with the rich flavors of a balanced balsamic reduction, enhanced with just the right amount of sweetness and tanginess.
Instructions:
- Preheat your oven to 400°F (200°C).
- Take the beef fillet out of the refrigerator and let it come to room temperature for about 30 minutes. This ensures even cooking.
- Pat the beef fillet dry with paper towels.
- Rub the fillet with 1/2 tsp (1.05g) black pepper and 1 tsp (6g) salt, ensuring all sides are evenly coated.
- Heat an oven-safe skillet over medium-high heat. Once hot, add a small amount of oil to the pan.
- Sear the beef fillet for about 2-3 minutes on each side, until a nice crust forms. Ensure to sear the edges as well.
- Transfer the skillet with the fillet to the preheated oven.
- Roast for about 6-10 minutes, depending on your desired level of doneness. Use a meat thermometer to check the internal temperature: 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare, and 140-145°F (60-63°C) for medium.
- Once done, remove the fillet from the oven and transfer it to a cutting board. Tent it with foil and let it rest for about 5-10 minutes.
- While the fillet is resting, place the skillet back on the stove over medium heat. If there's too much fat, drain some but leave any flavorful bits in the pan.
- Add 1/4 cup (66g) balsamic vinegar, 2 fl oz (60g) red wine, and 1/4 cup (50g) brown sugar to the skillet.
- Stir to combine, scraping up any browned bits from the bottom of the pan.
- Allow the mixture to simmer for about 5-7 minutes, stirring occasionally, until it reduces into a thick, glossy glaze.
- Slice the filet mignon into medallions, if desired.
- Drizzle the sweet and tangy balsamic glaze over the fillet or serve it on the side.
- Enjoy your delicious filet mignon with your favorite sides!
Cooking a filet mignon with a sweet and tangy balsamic glaze is an excellent way to create a fine dining experience at home. With careful attention to quality ingredients and cooking techniques, this dish will deliver a perfect balance of rich, tender beef and a delightful, flavorful glaze. Whether for a special occasion or a memorable meal with loved ones, this recipe is sure to leave a lasting impression.
Filet mignon with sweet and tangy balsamic glaze FAQ:
For filet mignon, the recommended internal temperatures are: 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare, and 140-145°F (60-63°C) for medium. Use a meat thermometer to check for accuracy.
While balsamic vinegar is essential for the sweet and tangy flavor in this glaze, you could substitute red wine vinegar in a pinch. However, the overall taste will differ.
Leftover cooked filet mignon can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to maintain tenderness.
A 10-12 inch oven-safe skillet is ideal for searing filet mignon. This size allows for even heat distribution and enough space to sear the meat without overcrowding.
If you don’t have brown sugar, you can substitute with granulated sugar mixed with a small amount of molasses (1 tablespoon of molasses for every cup of granulated sugar) to replicate the similar flavor and moisture.
Cooking Tips:
- Choose high-quality beef filet for the best results. Look for cuts that are well-marbled and have a vibrant red color.
- Prepare all ingredients and equipment before you start cooking to ensure a smooth process.
- Use a meat thermometer to achieve your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
- Let the beef rest for a few minutes after cooking to allow the juices to redistribute, ensuring a succulent and flavorful bite.
- Be mindful of the sugar content in the glaze to avoid burning; a slow and steady reduction is key.
Nutrition Facts
2 ServingsCalories 350kcal
Protein 36g
Carbohydrates 27g
Fiber 0.13g
Sugar 24g
Fat 9g
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