Filet Mignon With Balsamic Syrup Recipes
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
FILET MIGNON W/BALSAMIC SYRUP & BOURSIN CHEESE
One of my favorite foods. I've had this at my good friend's house with baked potatoes, asparagus and fresh baked bread. A meal to die for! Delicious! Update -09/15/2009: Since some reviewers have had trouble with the balsamic syrup - I suggest that you don't make the syrup and make a slight glaze with the balsamic vinegar and serve it with the filet mignon and the Boursin cheese & since I can't change the title of the recipe I suggest you do that.
Provided by Manami
Categories Steak
Time 28m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Boil vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring, occasionally, about 18 minutes.
- Meanwhile, melt the butter or margarine in heavy large skillet over medium-high heat and infuse the butter with garlic, about 1 minute.
- Sprinkle steaks with salt and freshly ground black pepper.
- Remove garlic from pan.
- Cook steaks to desired doneness, about 3 minutes per side, for medium rare.
- Transfer the steaks to a baking sheet.
- Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.
- Sprinkle again with pepper.
- Transfer steaks to plates.
- Drizzle the balsamic sauce around the steaks, garnish with parsley, and serve.
- Enjoy!
Nutrition Facts : Calories 519.3, Fat 41.4, SaturatedFat 18.8, Cholesterol 123.8, Sodium 341.2, Carbohydrate 7.9, Sugar 6.3, Protein 27.6
FILET MIGNON WITH GOAT CHEESE AND BALSAMIC REDUCTION
filet mignon is my favorite cut of beef, and i travel to philadelphia's italian market to a butcher who knows how to cut it right. this is yet another easy way to serve this delectable steak, from food network.
Provided by chia2160
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil 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.
- Meanwhile, preheat the broiler.
- Melt the butter in a heavy large skillet over medium-high heat.
- Sprinkle the steaks with salt and pepper.
- Cook the steaks to desired doneness, about 3 minutes per side for medium-rare.
- Transfer the steaks to a baking sheet.
- Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.
- Sprinkle with pepper.
- Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil 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.
- Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
- Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE
Steps:
- Boil 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. Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper. Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
FILET MIGNON WITH BALSAMIC SYRUP & GOAT CHEESE
Categories Beef
Number Of Ingredients 1
Steps:
- Boil 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. Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper. Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
FILET MIGNON WITH BALSAMIC SYRUP
Steps:
- Boil 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. Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper. Transfer the steaks to plates. Drizzle the Balsamic sauce around the steaks and serve.
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- Boil 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.
- Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
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- Melt butter in medium frying pan; add chopped mushrooms and bacon. Cook over high heat, 5 to 6 minutes until crispy; drain on paper towel. Unroll both pie crusts while mushroom-bacon mixture is cooking.
- Cut each pie crust circle into fourths (8 pieces) and trim to make squares of dough to fit the tenderloins. Place one filet in centre of four of the dough squares. Spread top of each filet with 1 tbsp (15 mL) of pate and top with 2 tbsp (30 mL) of the mushroom-bacon mixture. Moisten edges of each dough square with beaten egg and cover with remaining four dough squares. Seal edges well and brush with beaten egg. If desired, make decorative shapes out of dough scraps and place on top; brush again with beaten egg.
- Place on parchment-lined baking sheet. Bake for about 19 to 21 minutes, or until pastry is golden brown. Meanwhile, combine balsamic vinegar and maple syrup in a small sauce pan. Bring to boil, reduce heat and simmer for about 7 minutes until reduced and slightly thickened; keep warm.
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