Pan-Seared Filet Mignon with Red Wine and Balsamic Reduction



With a rich red wine and balsamic reduction sauce, this recipe takes filet mignon to a whole new level. The steak is seared just right so it's juicy, and a savory-sweet sauce on top gives it extra flavor. This dish is very classy and would be great for a romantic dinner at home or a special event.

Ingredients:
  • 4 filet mignon steaks about 6 ounces each
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/2 cup red wine
  • 1/4 cup balsamic vinegar
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme leaves

Instructions:

On both sides, sprinkle the filet mignon steaks with a lot of salt and pepper

Warm the olive oil in a big pan over medium-high heat until it shimmers

Place the steaks in the pan and cook for 4 to 5 minutes on each side, or until they are medium-rare or done to your liking

Place the steaks on a plate and cover them loosely with foil to keep them warm

Put red wine and balsamic vinegar in the same pan

Bring to a boil, then lower the heat and let it cook for about 5 minutes, or until the sauce is half as much as it was before

Add garlic, butter, and thyme and mix well

Stir the sauce around all the time for another two minutes, or until it gets a little thicker

Put the sauce on top of the cooked filet mignon steaks and serve right away


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