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Old 01-15-2009, 10:16 AM   #1
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Filet Mignon for 2

I found the following recipe and wanted to get the thoughts of this board.

  • 2 (4 ounce) filet mignon steaks
  • 1/2 teaspoon freshly ground black pepper to taste
  • salt to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine
DIRECTIONS

Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.

Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

A few thoughts:
Do you think that a non-stick pan would be the best way to cook the meat?
What kind of red-wine would you use for the sauce?

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Old 01-15-2009, 10:21 AM   #2
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Sounds like it would be good, simple is better. However I was watching an episode of Alton Brown on tenderloin and he suggested that balsamic vinegar may be too brash for the delicate meat of the tenderloin. But hey... that is what he said, I would try this recipe!
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Old 01-15-2009, 10:24 AM   #3
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jstarr, 4 ounces is a bit small for my tastes, and if a hunk o' tenderloin is cooked for that long, i'd think it would come out fairly well done. yuk.

it's a delicious cut of meat that should be enjoyed rare to medium rare, imo.

you could follow those instructions, but with more like 2 eight or 10 ounce pieces.

i would cook the (8 ounce, salt and peppered) meat over high heat for 4 minutes a side, then remove it from the pan.

then add the wine, bring it to a boil, add the balsamic, reduce the heat and let it reduce by at least a third. put the meat back in, spoon with the sauce for a minute.

serve immediately.
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Old 01-15-2009, 10:24 AM   #4
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Balsamic vinegar has a powerful flavor. I'm not sure that I'd cook a steak in it. Have you had Balsamic vinegar before?
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Old 01-15-2009, 10:34 AM   #5
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I like balsamic glazes, the cooking process tames the vinegar. Goes great on veggies.
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Old 01-15-2009, 10:35 AM   #6
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So do you think a pan sear in a SS saute pan would be the best way to go? I'm not completely sold on this recipe so I'm willing to hear other suggestions.
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Old 01-15-2009, 10:39 AM   #7
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If you want a killer sauce, swap the balsamic for beef stock, add a teaspoon of prepared demi and a teaspoon of dijon mustard. Whisk and reduce. Pool the sauce on the plate and place the medallion on top, a fresh sprinkle of kosher salt, maybe a tiny bit of horseradish.
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Old 01-15-2009, 10:46 AM   #8
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Almost forgot:

When simmering the sauce, add some fresh thyme sprigs. I put the whole sprig in there then just remove it when the sauce is done.

Once you turn the heat off for the sauce, add one pat of COLD butter and melt into your sauce.

......I'm giving away most of my secrets here.



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Old 01-15-2009, 10:49 AM   #9
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If I was doing it, I would go with SS pan and reduce (or delete) the balsalmic vinegar.
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Old 01-15-2009, 10:52 AM   #10
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I'd do it much the way Jeekinz suggested.

Balsamic and red wine will make for a puckerish result. But if you use beef stock or demiglace and the wine you'll get something nice and savory, but with a touch of sweetness and piquant.
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