Filet Mignons with Balsamic Pan Sauce and Truffle Oil
Indulge in the ultimate gourmet experience with these succulent Filet Mignons with Balsamic Pan Sauce and Truffle Oil. This elegant dish combines tender, perfectly seared filet mignon steaks with a rich, tangy balsamic reduction infused with fragrant garlic, shallots, and fresh thyme. A drizzle of luxurious truffle oil elevates the dish to a restaurant-quality masterpiece, while a touch of honey adds a subtle sweetness to balance the flavors. With a quick 10-minute prep time and straightforward cooking techniques, this recipe is perfect for impressing guests or treating yourself to a special dinner at home. Serve these steaks alongside velvety mashed potatoes or roasted vegetables for a feast that’s as satisfying as it is unforgettable. Ideal for date nights or celebratory meals, this recipe highlights premium ingredients and bold flavors, making it a must-try for steak lovers everywhere.
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Recipe Information
Ingredients
- 4 pieces Filet mignon steaks
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely minced
- 2 cloves Garlic cloves, minced
- 0.5 cup Balsamic vinegar
- 0.5 cup Beef or chicken stock
- 1 teaspoon Honey
- 2 sprigs Fresh thyme sprigs
- 1 tablespoon Truffle oil
Instructions
Remove the filet mignons from the refrigerator 30 minutes prior to cooking to allow them to come to room temperature.
Season both sides of the steaks generously with kosher salt and freshly ground black pepper.
Heat a large skillet over medium-high heat, adding 2 tablespoons of olive oil. Once the oil is shimmering, carefully place the filet mignons in the pan.
Sear the steaks for 3-4 minutes on each side or until they develop a rich, golden-brown crust. For medium-rare, aim for an internal temperature of 130°F (54°C). Adjust cooking time based on preferred doneness.
Remove the steaks from the skillet and transfer them to a plate. Tent with aluminum foil to rest while you prepare the sauce.
Reduce the heat to medium and add unsalted butter to the same skillet. Once melted, stir in the minced shallot and garlic. Sauté for 1-2 minutes or until softened and fragrant.
Deglaze the skillet by adding the balsamic vinegar. Scrape up any browned bits from the bottom of the pan with a wooden spoon. This adds depth to the sauce.
Stir in the beef or chicken stock, honey, and fresh thyme sprigs. Bring the mixture to a simmer and let it reduce by half, about 5-7 minutes. The sauce should thicken slightly.
Remove the skillet from heat and discard the thyme sprigs. Taste the sauce and adjust seasoning as needed with salt and pepper.
Return the rested steaks to the skillet, spooning the balsamic sauce over the top to coat.
To serve, place each filet mignon on a plate, drizzle lightly with truffle oil, and garnish with additional thyme or fresh herbs if desired. Pair with your favorite sides such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 24.9 g | ||
| Protein | 281.3 g | 563% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3988 mg | 85% | |
*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.
