FILET MIGNON WITH CHERRY-BALSAMIC REDUCTION

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Filet Mignon With Cherry-Balsamic Reduction image

While visiting Los Angeles, I found this recipe on a card that you can pick up at the local grocers. This particular combination of meat and fruit had me intrigued so I brought it back for use at some later point. Filet mignon is pricey so this is certainly a special occasion food. Planning to serve it with roasted potatoes and maybe some nice asparagus.

Provided by justcallmetoni

Categories     Cherries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
2 shallots, chopped finely
1 large garlic clove, minced
1/3 cup dry red wine (shiraz or zinfandel)
1/3 cup balsamic vinegar
2 tablespoons cherry preserves
1 cup frozen dark cherries, thawed
4 (5 ounce) filet mignon
1/8 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat olive oil in a small heavy metal or ceramic saucepan. Add shallots and cook until they are soft and wilted, not browned (about 3 minutes). Add garlic and stir for 30 seconds. Add the wine, preserves, vinegar and cherries. Increase the heat to bring the sauce to a light boil, stirring occasionally. Let the sauce reduce to half the original amount (about 10-12 minutes). It should get thick and syrupy.
  • When the sauce is almost done, preheat broiler. Pat steaks dry and sprinkle salt and pepper on both sides of the steaks. Broil to the desired level of doneness.
  • For rare steaks: cook 2 1/2 minutes per side; for medium rare, cook 3 minutes per side; for medium, cook 3 1/2 minutes per side; for medium well, 4 minutes per side.
  • To serve, serve steaks on a serving platter and sauce on the side. Or you can spoon sauce over each steak served on individual plates.

Nutrition Facts : Calories 484.4, Fat 33.3, SaturatedFat 13, Cholesterol 99.2, Sodium 147.6, Carbohydrate 15.3, Fiber 0.9, Sugar 9.6, Protein 26.5

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