Dinner and a movie can get old. Instead of going out to eat, make this filet mignon with balsamic and red wine reduction. Give it extra flavor by adding De Nigris Bronze Label Balsamic Vinegar to your sauce.
Ingredients for 2 People
- 2 tenderloin beef filets (8-10 oz. roughly 2 inches thick)
- Avocado oil
- Chopped parsely or rosemary garnish (optional)
- Salt and Pepper, to taste
- Balsamic and red wine reduction:
- ½ cup dry red wine
- ½ De Nigris Bronze Label Balsamic Vinegar
- 1 tbsp butter
- 1 tbsp brown sugar, packed
- 1 sprig fresh rosemary
- 1 garlic clove, minced
- Pinch of salt and pepper
For the recipe
Preheat oven to 415°F. Remove the steak from the fridge 30 minutes before cooking to bring it to room temp. Season all sides liberally with salt and pepper.
Add 1-2 tablespoons of oil to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Once the oil starts to smoke, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes.
Transfer your skillet directly to the oven. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes.
Remove the filets from the skillet and set them on a plate, lightly cover with foil, and let sit for 5-10 minutes before serving to bring your steak to its final serving temperature.
Top the filets with the desired amount of balsamic glaze and serve immediately.
For Balsamic Reduction:
Whisk together De Nigris Bronze Label Balsamic Vinegar with red wine and the rest of the ingredients in a small saucepan and bring to a boil.
Reduce heat to a simmer, stirring frequently so the vinegar and wine don’t burn. Simmer until reduced by half or desired thickness is reached. Usually 10 to 15 minutes. The glaze will continue to thicken as it cools.
