Since I got married 3 years ago I have wanted to attempt working with filet mignon. I know it may seem kind of silly, but it is one of those things that intimidated me. I think its because its such a “fancy” cut of meat and expensive. So I thought how sad would it be for me to burn a beautiful piece of meat to a crisp. That’s like me getting sunburn! So not cool! Okay, maybe that wasn’t a funny joke. But I digress! So I watched some food network chefs cook on TV enough that I thought I could handle it. Also, I just felt like making a nice dinner for my bunny, Brian!
I was searching for a recipe that had some kind of sauce to go with it. So I adapted a recipe by Giada De Laurentis for balsamic syrup and added this to the dish as well. I was so excited when I mastered this fancy filet! I am wondering who else I can cook for and impress with this!
1 1/2 cups balsamic vinegar
3 tablespoons sugar
3 tablespoons butter
4 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepperBoil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
For the Steaks:
Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with rosemary, thyme, salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. If your steaks are more like 2 inches think try 5 minutes per side.
Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.