Filet Mignon, Balsamic Vinegar Pan Sauce (FAVORITE)

FROM THE KITCHEN OF: alex
SERVES: 2
TOTAL TIME: 15 minutes
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INGREDIENTS

Ingredient Quantity Unit
Filet Mignon Steaks (1 to 1-1/2 pounds: 1-1/4 to 1-1/2-inch thick) 2 steaks
Salt
Pepper
Rosemary (Chopped, Fresh) 1 tsp
Garlic (minced) 2 tsp
Dry Vermouth 1/4 cup
Chicken or Beef Stock 1/4 cup
Soy Sauce 2 tsp
Balsamic Vinegar 1 tbsp
Butter (optional) 1 tbsp

RECIPE INSTRUCTIONS

Directions

Season the filet mignon steaks generously with salt and pepper. Sprinkle with the rosemary.

In a medium, heavy skillet, heat the oil over medium-high heat. Put in the filet mignon steaks and fry them for 4 to 5 minutes per side for medium-rare (the internal temperature should be 120 to 130 degrees F.) We've cooked them on high at 2:15 (medium) to 3:00 (medium well) minutes.

Remove and cover loosely to keep them warm while you prepare the sauce.

To make the Balsamic Vinegar Pan 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 from the bottom of the pan. 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, if you wish. (It adds fat but gives the sauce a velvety texture.) Taste for salt and pepper. Pour over the filet mignon steaks and serve.

From: http://homecooking.about.com/od/beefrecipes/r/blbeef43.htm