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Filet Mignon with Cabernet Balsamic Reduction


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


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