Filet mignon with sweet and tangy balsamic glaze
Indulge in the ultimate gourmet experience with our Filet Mignon recipe featuring a sweet and tangy balsamic glaze. This tender 8 oz beef fillet is perfectly seasoned with brown sugar, black pepper, and salt, then elegantly drizzled with a rich glaze made from balsamic vinegar and red wine. Perfect for special occasions or a luxurious dinner at home.
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!
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.
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.
Nutrition per serving
2 ServingsCalories 350kcal
Protein 36g
Carbohydrates 27g
Fiber 0.13g
Sugar 24g
Fat 9g
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