Filet Mignon with Cherry Balsamic Reduction
Elevate your dinner table with this luxurious Filet Mignon with Cherry Balsamic Reduction, a dish that’s as stunning as it is delicious. Perfectly seared and oven-finished filet mignon steaks are paired with a rich, tangy-sweet cherry balsamic reduction, made with fresh cherries, a touch of brown sugar, and fragrant thyme. This recipe balances the tender, melt-in-your-mouth texture of the steak with a glossy, flavorful sauce that tastes like a fine-dining experience right at home. Ready in just 45 minutes with simple ingredients, this elegant entrée is ideal for special occasions or date nights. Serve alongside roasted vegetables or creamy mashed potatoes to complete the meal. Indulge in restaurant-quality perfection with this showstopping steak recipe!
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Recipe Information
Ingredients
- 2 pieces (6-8 ounces each) filet mignon steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (minced) shallot
- 2 cloves (minced) garlic
- 1 cup fresh cherries (pitted)
- 1 cup balsamic vinegar
- 1 cup low-sodium beef stock
- 1 teaspoon brown sugar
- 2 sprigs fresh thyme
Instructions
Take the filet mignon steaks out of the refrigerator at least 30 minutes before cooking to allow them to come to room temperature.
Season both sides of the steaks with salt and black pepper, pressing the seasoning gently into the meat.
Heat a large oven-safe skillet over medium-high heat. Add the olive oil, and when the oil is hot and shimmering, carefully place the steaks in the pan.
Sear the steaks for 2-3 minutes per side until a golden-brown crust forms. Reduce the heat slightly if the oil begins to smoke.
Add 1 tablespoon of butter to the pan, tilting it to coat the steaks with the melted butter. Use a spoon to baste the tops of the steaks with the butter for enhanced flavor.
Transfer the skillet to a preheated oven at 400°F (200°C) and cook for 5-7 minutes, or until the steaks reach your desired doneness (135°F for medium-rare). Remove the steaks from the pan and let them rest on a plate, tented with foil.
In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the minced shallot and garlic, and sauté for 1-2 minutes until fragrant and translucent.
Stir in the cherries, and cook for 3-4 minutes until softened.
Deglaze the pan by pouring in the balsamic vinegar, scraping up any browned bits from the bottom of the skillet.
Add the beef stock, brown sugar, and thyme sprigs. Bring the mixture to a simmer and let it cook for 10-12 minutes, stirring occasionally, until the sauce thickens and reduces by about half.
Remove the thyme sprigs and check the sauce for seasoning, adding more salt or sugar if needed.
Serve the rested filet mignon steaks on warm plates, spooning the cherry balsamic reduction generously over the top.
Garnish with fresh thyme leaves if desired, and enjoy your elegant meal!
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 2866 mg | 125% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 62.7 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2872 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
