Romantic Filet Mignon Balsamic Reduction (Printable)
Tender filet mignon, seared perfectly and topped with a luscious balsamic reduction for a truly special dinner.
# What you'll need:
→ Beef
01 - 2 filet mignon steaks, 6 oz each, approximately 1.5 inches thick
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Kosher salt, to taste
05 - Freshly ground black pepper, to taste
→ Balsamic Reduction
06 - 1/2 cup balsamic vinegar
07 - 2 tablespoons honey
08 - 1 teaspoon fresh rosemary, finely chopped (optional)
→ Garnish
09 - Fresh rosemary sprigs (optional)
10 - Microgreens (optional)
# Directions:
01 - Remove the filet mignon steaks from the refrigerator 30 minutes prior to cooking to allow them to reach room temperature. Pat the steaks thoroughly dry with paper towels.
02 - Preheat your oven to 400°F. Generously season both sides of the steaks with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a heavy, oven-safe skillet (such as cast iron) over medium-high heat. Once hot, sear the steaks for 2–3 minutes per side until a rich, golden crust forms.
04 - Add butter to the skillet. As it melts, spoon the butter over the steaks. Transfer the skillet directly to the preheated oven and roast for 5–7 minutes for a medium-rare doneness (internal temperature of 130°F), or adjust to achieve your preferred level of doneness.
05 - Carefully remove the skillet from the oven. Transfer the cooked steaks to a clean plate, tent them loosely with aluminum foil, and allow them to rest for 5 minutes. This is crucial for juicy results.
06 - While the steaks are resting, combine balsamic vinegar, honey, and the optional chopped rosemary in a small saucepan. Bring the mixture to a gentle boil over medium heat, then reduce the heat to a simmer. Cook for 6–8 minutes, stirring occasionally, until the reduction thickens and reduces by approximately half, becoming syrupy.
07 - Plate the rested filet mignon steaks. Generously drizzle the warm balsamic reduction over each steak. Garnish with fresh rosemary sprigs or microgreens if desired, and serve immediately.
# Expert Suggestions:
01 -
- It looks incredibly fancy but is surprisingly straightforward to master, making you feel like a five star chef in your own kitchen.
- The combination of tender beef and that sweet, tangy reduction is absolutely irresistible, perfect for transforming any meal into an occasion.
02 -
- Always pat your steaks thoroughly dry before searing moisture is the enemy of a good crust.
- Don&t skip the resting step for the steaks it truly makes all the difference between a good steak and an incredible one.
03 -
- For an even more profound flavor, consider reverse searing thinner filets by baking them first and then finishing with a quick, hot sear.
- If your reduction gets too thick, you can gently reheat it with a tiny splash of water or more balsamic vinegar to loosen it up.