Sunday, July 16, 2006

Cooking: Steaks with Shallot and Balsamic Vinegar Sauce

Sunday night dinner tonight will be another new recipe, we'll be serving it with roast red potatoes and green peas...

This recipe was found on Central Market's web site, credited as noted.

Filet Mignon with Shallot and Balsamic Vinegar Sauce

Courtesy of: Meesha Halm and Kathryn Kleinman
30 minutes or less!!!
2 servings

2 beef filet mignons (approximately 8 ounces each). cut 1 1/4- inches thick
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons olive or vegetable oil
1 tablespoon unsalted butter
1 tablespoon finely chopped shallot
1/4 cup homemade beef broth, or low sodium canned broth
2 tablespoons balsamic vinegar

Pat the filets dry and season on both sides with salt and pepper.

In a medium skillet, heat the oil over medium-high heat. Add the filets and cook until the undersides are brown, approximately 3 minutes. Turn and brown the other side, approximately 3 minutes. Reduce the heat to medium and cook until the filets are medium rare, approximately 2 minutes, or until they reach desired doneness. Transfer the filets to a cake rack set over a plate. (The rack helps the filets hold their juices, which would be released if the filets were on a flat surface, such as a plate.)

Return the skillet to the heat and add the butter and the shallot. Cook, stirring almost constantly, until the shallot softens, approximately 1 minute. Add the broth and increase the heat to high. Boil, scraping up the browned bits in the skillet with a wooden spoon, until the broth is reduced to 2 tablespoons, approximately 1 minute. Stir in the vinegar and cook for 30 seconds.

Transfer the filets to warmed dinner plates and pour the sauce over them. Serve immediately.

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