Balsamic Filet Mignon

So juicy

So juicy

This is a great spice mixture to pair with the sweet balsamic sauce. Use a 2-3″ thick filet mignon or tenderloin cut of beef.

Filet Mignon with Balsamic

  • 2 filet mignon
  • 2 tbsp finely chopped fresh rosemary
  • 1 tbsp black peppercorns
  • 1 tsp sea salt
  • 1 tsp sesame seeds
  • 1/2 cup balsamic vinegar
  • 3 tbsp butter

Grind spices and seeds to a powder and rub into steaks on all sides. Let meat sit for an hour then melt butter in a cast iron pan over medium heat. Cook butter until it begins to brown then add meat and sear on one side for three minutes. Flip meat and place in oven at 375 degrees. Continue to cook until meat is rare, about 5-8 minutes depending on the thickness. Remove from oven and place pan back on stove top. Remove meat from pan and cover with foil. Add balsamic to pan, and bring to a hard simmer over medium heat scraping up any bits stuck to the bottom. Reduce vinegar by half then add meat back to pan and quickly coat with sauce. Serve immediately.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Beef, Dinner, Food, Recipes and tagged , , , . Bookmark the permalink.

5 Responses to Balsamic Filet Mignon

  1. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  2. Misky says:

    Delicious!! >

  3. Nice looking new blog and very good looking fillet:)

  4. TasteFood says:

    I love how the rich acidity of balsamic vinegar complements a gorgeous buttery piece of steak.

  5. Hmm. Have to try this. I’ve used balsamic with lamb and chicken but never beef. Give me something to look forward to. Thanks.

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