Are you still in festive mode, but looking to make something that doesn’t take hours in the kitchen? Whether you are getting back to the office this week, or simply looking to relax after all the Christmas food and gift prep, you are probably ready for the Everyday Holiday Weekday Supper lineup we have for you! I am pleased to kick off the New Year’s week menu with this Filet Mignon with Balsamic Pan Sauce recipe.
Tender filet mignon doesn’t need much extra to make for a tasty meal. Keeping it simple is the way to go with this cut of beef; here my Balsamic Pan Sauce takes all of 6 minutes to finish the dish. The bit of sweetness in the sauce enhances the tenderness of the meat nicely, and is easy to whip up. The sauce is also nice on the baked potato we like to serve up with the filet mignon.
Growing up, Chinese takeout on New Year’s Eve was our standard fare. Sure, that can be tasty, but I’ve gotten in the habit of cooking up a special meal. Working part of the day on NYE, quick yet elegant is what I’m looking for. I came up with this filet mignon dish for last New Year’s Eve; if you are still trying to come up with a plan for this the final meal of 2014, consider making this one! Looking for a beef recipe to feed more people, and have more time on hand? Try this Red Wine Braised Short Ribs!
The easy prep for this dish gets started with a simple rub comprised of garlic, salt and thyme. Just 10 minutes is enough time to let the rub’s flavors absorb for some extra tasty steak.
The filet mignon gets started in the skillet, getting pan seared 4 minutes per side.Our family likes our steak between medium to medium rare. Knowing the steak would continue to cook as it rested for the photos, we shot the picture below after the 8 minutes on the stove top. If you like your steak rare, that’s probably enough. We popped this guy into the oven for 4 minutes to get it just the way we like it.
Once the steak is done, the tasty balsamic pan sauce can be whipped up very quickly for a simple yet elegant finish to your special meal.
Wine Pairing: We have enjoyed this Filet Mignon with Balsamic Pan Sauce served with a good Zinfandel; a Cabernet Sauvignon would certainly work nicely, too.Print
Filet Mignon with Balsamic Pan Sauce
Filet Mignon with Balsamic Pan Sauce makes for an easy yet elegant meal!
- Prep Time: 5 mins
- Cook Time: 18 mins
- Total Time: 23 mins
- Yield: 4 servings 1x
- Category: Main
- Cuisine: American
- 4 filet mignon steaks, 5 ozs each
- 1 tbsp olive oil plus oil spray
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp thyme
- generous pinch cinnamon
- 1 shallot, chopped
- 3 tbsp butter
- 4 tbsp balsamic vinegar
- pinch of sugar
- 1/2 tsp of truffle oil (optional)
- Combine the rub ingredients in a bowl. Rub over the filet mignon to lightly coat the steaks, and set aside on a plate for 10 minutes at room temperature.
- Preheat oven to 400.
- Place a sturdy skillet on the stove top. Heat the olive oil, tilting the pan so it spreads evenly and spray with the oil if needed to fully coat pan.
- Once the pan is good and hot, add the filet mignon to the pan. Sear on one side for about 4 minutes, then flip to cook for about 4 more minutes.
- Check for doneness after cooking on both sides. After the 8 minutes cooking, our steaks were still quite rare. We move the skillet to the oven, roasted there for another 4 minutes to get them cooked to the medium/ medium rare we prefer. Keep in mind the steaks will cook a bit more when they rest.
- When the filets are cooked, remove from the pan, place on a platter to rest, loosely covered with foil. Return the skillet to the stove on medium high heat. Add two tbsp of butter to melt. Stir it in and scrape up the bits of meat and fat to incorporate into the sauce.
- Add the shallots, cook about 3 minutes until they begin to soften. Add the balsamic vinegar and sugar, cook for about 3 more minutes so that the sauce thickens a bit. Finish by stirring in the final tbsp of butter until it is melted.
- Pour the sauce into a bowl, stir in the truffle oil if you are using. Place one filet on the plate of each of your lucky dinner companions. You can serve it with the sauce or let them take what they want at the table.
This recipe is part of an Everyday Holiday Weekday Supper lineup featuring great recipes to enjoy this New Year’s week, all that can be made quickly like this one. Here’s the full lineup:
Monday – Filet Mignon with Balsamic Pan Sauce by Cooking Chat
Tuesday – Yakitori Donburi by A Mama, Baby & Shar-pei in the Kitchen
Wednesday – Smothered Pork Chops by The Life and Loves of Grumpy’s Honeybunch
Thursday – Lemon Pepper Chicken & Pasta by Momma’s Meals
Friday – Bessara (Moroccan Bean Soup) by eating in instead