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Picture from steamykitchen Image Credit: Jaden Hair |
Peppercorn Crusted Filet Mignon with Balsamic Red Wine Sauce
“The recipe
I’ve made with the filet mignon is a Peppercorn Crusted Filet Mignon with Balsamic
Balsamic Red Wine Sauce. It sounds like a fancy recipe, but you need a
fancy-sounding recipe for filet mignon! Secretly, though, the recipe is so
incredibly simple, has only a few ingredients and takes only 20 minutes
hands-on.”
Ingredients:
2 tablespoons
butter
½ cup
balsamic vinegar
¼ cup red
wine
½ cup beef
broth
Salt
3 tablespoons
whole peppercorn
1 tablespoon
cooking oil
4 pieces
Filet Mignon (at least 1¼” inch thick)
Preparation:
Preheat oven
to 400F.
Heat a
saucepan with the butter, balsamic vinegar over medium heat.
When the
balsamic begins to bubble, turn the heat down to medium-low and cook for 3
minutes
to reduce to half.
Add in the
red wine and the beef broth and let simmer for 5-8 minutes until reduces to a
sauce
thick enough to coat back of spoon.
Taste and
season with salt.
Place the
peppercorns in a baking sheet.
Use a heavy
bottomed skillet to gently crush the peppercorns by pressing the bottom of the
skillet on top of the peppercorns using a rocking motion.
Rub each
filet mignon lightly with the cooking oil.
Season each
filet mignon with salt on both sides and then press the filet mignon onto the
peppercorns on both sides.
Heat large
oven-proof skilling on high heat.
When very
hot, add the filet mignon, searing both sides for 1 minute each.
Remove the
filet mignon from the heat and onto the baking sheet (its okay if there’s still
peppercorn on the baking sheet).
Place into
oven for 4-7 minutes, depending on your desired doneness and thickness of filet
mignon.
For 1-inch
filet mignon: 4 minutes and then check temperature with meat thermometer. For
every ¼” more, add 1 minute.
Rare:
120F-125F
Medium-Rare:
130F-135F
Medium:
140F-145F
Let rest for
3 minutes before serving with the Balsamic Sauce.
Serve 4.
Enjoy this
amazing recipe and many more at steamykitchen
You can
combine this recipe with some others
from our collection.
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