The Most Tender Beef Fillet
|Filet mignon steaks||2|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
1 Make sure that you pat the sides of your meat first. The moisture on the sides will avoid the meat to brown nicely because of the juices that will accumulate when exposed to heat.
2 Start by sprinkling salt and ground pepper over the sides of your steak.
3 Heat a skillet over a medium heat and place the steaks on the pan. Cook the sides of the meat for one minute each side or until it has turned brown. Remove from heat and allow the meat to rest.
4 Pour the balsamic vinegar and red wine onto the skillet and allow simmering. Reduce heat to low and place the resting filet mignon.
5 Allow four minutes cooking then turn the meat to cook for another four minutes. Transfer the steaks onto plates. Glaze these steaks with a tablespoon of sauce before serving.
For those who would want to cook the filet mignon separately from the sauce, this can be done by cooking the meat for an additional 2 minutes for each side before allowing it to rest or grilling the meat for five minutes on each side. You may also add a tablespoon of brown sugar to the sauce to thicken it before glazing it over the meat or serving it on the side.
Serving size: Complete recipe
Calories 957 Calories from Fat 538
% Daily Value*
Total Fat 60 g91.7%
Saturated Fat 24 g120.2%
Trans Fat 0 g
Cholesterol 216.5 mg72.2%
Sodium 571.2 mg23.8%
Total Carbohydrates 18 g6%
Dietary Fiber 0.27 g1.1%
Sugars 9.6 g
Protein 65 g129.7%
Vitamin A 0.1% Vitamin C 0.35%
Calcium 10.1% Iron 30.7%
*Based on a 2000 Calorie diet