Filet Mignon with Cherry-Balsamic Reduction

Serves 4

printer friendly version

olidays and special occasions are the perfect time to eat beef since red meat should only be eaten once in a while. Filet mignon is an excellent choice because it is lean, tender, flavorful and easy to cook. Try this delicious and simple recipe for your Valentine's Day celebration.

Ingredients:

• 1 tablespoon Napa Valley organic olive oil
• 2 medium Melissa's organic shallots, chopped
• 1 large clove Melissa's organic garlic, minced
• 1/3 cup dry red wine, such as red zinfandel
• 1/3 cup balsamic vinegar
• 2 tablespoons Bonne Maman cherry preserves
• 1 cup Dole frozen dark sweet cherries
• 4 6-ounce USDA Choice filet mignons
• 1/8 teaspoon salt
• 1/4 teaspoon pepper

Instructions:


1. Heat olive oil over medium heat in a small, heavy saucepan. Add shallots and sauté until soft, but not brown, about three minutes. Add garlic and cook 30 seconds. Pour in red wine, vinegar, preserves and cherries. Turn heat up to medium-high and bring sauce to a boil, stirring occasionally. Reduce sauce by half, about 10-12 minutes. It should have a syrupy-thick consistency. Simmer while meat is cooking, if necessary.

2. Preheat broiler. Pat steaks dry with damp paper towels. Season one side of the steaks with 1/8 teaspoon salt and 1/8 teaspoon pepper. Turn steaks over and season with remaining pepper. Broil for 2 ½ minutes on each side for rare, 3 minutes on each side for medium rare, 3 ½ minutes on each side for medium, etc.

3. Transfer steaks to a serving platter and pour sauce into a gravy boat. Pass the sauce with the steaks.

Each steak with ¼ cup sauce contains::
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	390       13 g     4 g     0 mg  90 mg  120 g     22 g     1 g     18 g     40 g     3% DV 2% DV 6% DV 18% DV