The Clay Corner Recipes : Filet Mignon with Balsamic Pan Sauce

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FILET MIGNON WITH BALSAMIC PAN SAUCE

This is a fabulous and simple recipe from Bruce Aidell's Meat Cookbook (my husband's version of the Bible)

2 2" thick filet mignon steaks ( 1-1 1/2 lbs)
salt & freshly ground black pepper
1 tsp chopped fresh rosemany
2 tablespoons olive oil
For Sauce:
2 teaspoons minced garlic
1/4 cup vermouth
1/4 cup beef stock
2 teaspoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon butter
salt and freshly ground black pepper

Season two perfectly trimed filet steaks with salt and pepper. Sprinkle with Rosemary. In a medium heavy skillet, heat the oil over medium high heat. Put in the steaks and fry them for 4 - 5 minutes per side for medium-rare (internal temp should be 120 - 130). Remove and cover loosely to keep warm while you prepare the sauce.

Sauce:
Pour off all but 1 tablespoon of the fat, leaving any meat juices in the pan. Reduce the heat to medium and saute the garlic for 15 seconds, stirring. Add the vermouth and scrape up any browned bits. Raise the heat to high and reduce the vermouth to a syrup. Pour in the stock, soy sauce, and vinegar. Boil until the sauce just reduces to a syrup. Remove from the heat and stir in the butter. Taste for salt and pepper. Pour over the steaks.

Bon Apetito!

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