Filet Mignon And Balsamic Strawberries
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
58
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cups
Strawberry (sliced)1 cup
Brown Sugar1 cup
Balsamic Vinegar1 tbsp
Olive Oil1
Salt1 tbsp
Butter (chilled)Directions:
1
Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally
2
Preheat an oven to 400 degrees F (200 degrees C)
3
Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat
4
Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side
5
Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes
6
An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)
7
Transfer the steaks to a platter, and tent with foil to rest
8
Pour steak juices from the skillet into a small saucepan
9
Strain the strawberries and discard the liquid
10
Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce
11
Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper