Filet Mignon with Cabernet Balsamic Reduction - Oliviers & Co.

Filet Mignon with Cabernet Balsamic Reduction

June 08, 2017
Filet Mignon with Cabernet Balsamic Reduction

A romantic dinner for two, that is easy to make and simple to get right. The lush texture of the cabernet reduction will make your significant other think you are a five-star chef. This scrumptious and juicy steak filet pairs wonderfully with Olive Oil Mashed Potatoes and quick roasted green beans.

Filet Mignon with
Cabernet Balsamic Reduction

  • Ingredients:
  • 2-8 oz. beef tenderloin steaks
  • 4 tbsp. butter, divided
  • 1 large shallot, peeled and diced
  • 2/3 cup Cabernet Sauvignon
  • 2 ribs celery, chopped
  • 3 tbsp. O&CO. Premium Balsamic Vinegar
  • Salt & Pepper

Directions:

Remove steaks from refrigerator 30 minutes before cooking. Season well with salt and pepper and set aside. Melt 2 tbsp. butter in a large sauté pan over medium high heat. Add filets and and sear on each side for 2 minutes, remove to a hot platter. Add remaining 2 tbsp. butter and shallots to pan. Saute until shallots are tender. Add wine and vinegar to deglaze, then add rosemary if desired. Reduce sauce by half. Taste to see if sauce needs salt and pepper. Return steaks to pan and cook to desired doneness, turning once, serve immediately.

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