Romantic Filet Mignon Balsamic Reduction (Printable)
Tender filet mignon, seared to perfection and topped with a luscious balsamic reduction. Ideal for an elegant, romantic meal.
# What You'll Need:
→ Filet Mignon
01 - 2 filet mignon steaks (6 oz each), approximately 1.5 inches thick
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Kosher salt, to taste
05 - Freshly ground black pepper, to taste
→ Balsamic Reduction
06 - 1/2 cup balsamic vinegar
07 - 2 tablespoons honey
08 - 1 teaspoon fresh rosemary, finely chopped
→ Garnish
09 - Fresh rosemary sprigs or microgreens
# Directions:
01 - Remove the filet mignon from refrigeration approximately 30 minutes prior to cooking to allow it to reach room temperature. Thoroughly pat dry the steaks with paper towels to ensure optimal searing.
02 - Preheat your oven to 400°F.
03 - Liberally season both surfaces of the filet mignon steaks with kosher salt and freshly ground black pepper.
04 - Place a heavy, oven-safe skillet (such as cast iron) over medium-high heat and add the olive oil.
05 - Once the oil is shimmering, carefully place the seasoned steaks in the hot skillet. Sear for 2 to 3 minutes per side, aiming for a rich golden-brown crust.
06 - Introduce the unsalted butter to the skillet. As it melts, continuously spoon the rendered butter over the searing steaks to enhance flavor.
07 - Carefully transfer the skillet containing the steaks to the preheated oven. Roast for 5 to 7 minutes for a medium-rare doneness (internal temperature approximately 130°F), or adjust the cooking time to achieve your preferred level of doneness.
08 - Upon reaching desired doneness, remove the steaks from the oven and transfer them to a clean plate. Tent loosely with aluminum foil and allow them to rest for 5 minutes; this is crucial for retaining juices and tenderness.
09 - While the steaks rest, combine the balsamic vinegar, honey, and finely chopped fresh rosemary in a small saucepan. Bring the mixture to a gentle boil over medium heat, then reduce the heat to a simmer. Continue to cook for 6 to 8 minutes, stirring periodically, until the mixture has reduced by half and achieved a syrupy consistency.
10 - Arrange the rested filet mignon steaks on serving plates. Drizzle generously with the warm, syrupy balsamic reduction. Optionally, garnish with fresh rosemary sprigs or microgreens for an elegant presentation.
# Expert Advice:
01 -
- You'll feel like a culinary genius with minimal effort.
- It's the perfect dish to impress someone special, or just treat yourself to something truly luxurious.
02 -
- Always let your steaks come to room temperature before cooking, or you'll end up with a steak that's raw in the middle and overcooked on the outside.
- The resting period after cooking is non-negotiable&it allows the juices to redistribute, guaranteeing a tender, succulent bite every single time.
03 -
- For an incredibly deep flavor, consider reverse-searing your filet; cook it slowly in the oven first, then finish with a super-hot sear for the crust.
- Always use a heavy-bottomed, oven-safe pan like cast iron; it retains heat beautifully and ensures even searing and roasting.