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Filet Mignon With Cherry Balsamic Reduction

Filet Mignon With Cherry Balsamic Reduction


Jessica's Recipes

Filet Mignon With Cherry Balsamic Reduction

Serves: 4


1 tablespoon Napa Valley organic olive oil
2 medium Melissas organic shallots chopped
1 large clove Melissas organic garlic minced
1/3 cup dry red wine such as red zinfandel
1/3 cup Napa Valley organic balsamic vinegar
2 tablespoons Bonne Maman cherry preserves
1 cup Earthbound Farms organic frozen cherries
4 6 ounce USDA Choice filet mignons
1/8 teaspoon salt
1/4 teaspoon Pepper


  1. Heat olive oil over medium heat in a small, heavy saucepan. Add shallots and saute 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 to 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 salt and pepper. Broil for 2 minutes on each side for rare 120 degrees F or 2 1/2 minutes on each side for medium rare 140 degrees F. Transfer steaks to a serving platter and let rest for five minutes. Pour sauce into a gravy boat. Pass the sauce with the steaks.