A restaurant-quality Filet Mignon dinner is accessible to any home cook. When you start with a high quality cut of meat like Filet Mignon, you only need a simple preparation to enhance the natural flavors.
Our go-to method is pan frying our Filet Mignons, then using the pan juices to make a reduction sauce. Adding some butter to the sauce at the last minute does wonders for creating that rich, velvety mouthfeel you expect from a professional chef.
Ready to treat yourself to a steakhouse dinner at home? Keep reading to learn how to prepare filet mignon two ways – with a rich balsamic glaze or a cabernet reduction sauce.
FILET MIGNON WITH RICH BALSAMIC GLAZE
A Mollie Stone’s Markets Original Recipe
Serves 2
INGREDIENTS
- 2 (4 oz) Filet Mignon steaks
- 1/2 teaspoon freshly ground black pepper, or 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 non-stick skillet over medium high heat. Place steaks in hot pan and cook for one minute on each side or until browned. Reduce heat to medium-low and add balsamic vinegar and red wine. Cover and cook for four minutes on each side, basting with sauce when you turn the meat over.
Remove the steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately. Enjoy with your favorite Cabernet Sauvignon.
CABERNET FILET MIGNON STEAKS
A Mollie Stone’s Markets Original Recipe
Serves 2
INGREDIENTS
- 2 (8-10 oz) Filet Mignon (Beef Tenderloin) Steaks
- Mollie O Extra Virgin Olive Oil
- 1/2 cup cabernet wine (can substitute any dry wine of your choice)
- 1-2 tablespoons of butter
DIRECTIONS
Remove steaks from refrigerator at least 30 minutes before you plan to cook them. Pat steaks dry with paper towel. You want the steaks completely dry before cooking. If the steak is wet you will be essentially steaming it. Coat steaks lightly with olive oil and cook in a hot frying pan to desired internal temperature for doneness:
Rare – 120 F
Medium Rare – 125 F
Medium – 130 F
Salt to taste after the steak is cooked to your liking, has rested (about 10 minutes) and just before serving.
Making Cabernet Wine Sauce: Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over your perfectly cooked steaks just before serving.
Enjoy with garlic mashed potatoes, grilled veggies and your favorite Cabernet or Pinot.
