Filet Mignons With Balsamic Pan Sauce and Truffle Oil
"DH and I made this recipe for lunch today and thought it was good for a fast and easy to prepare meal. It is from my Williams-Sonoma "Steak and Chops" cookbook. Instead of cooking the steak in a pan as posted, we grilled ours. DH usually adds a small bit of steak fat to the pan he's cooking the sauce in to give it flavor. We used white truffle oil, as the recipe does not specify white or black."
photo by breezermom
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 filet mignon steaks, 1 1/2 inches thick
- salt, to taste
- fresh ground black pepper, to taste
- 1 tablespoon olive oil
- 1⁄4 cup balsamic vinegar
- 2 tablespoons unsalted butter
- truffle oil, for drizzling
directions
- Sprinkle steaks generously with salt and pepper.
- Coat the bottom of a large, heavy frying pan with olive oil and heat over medium-high heat. Add the steaks and cook to the desired doneness, 3-5 minutes on each side.
- Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
- In the same pan over medium-high heat, add the vinegar and deglaze by scraping up any browned bits from the bottom. Cook until slightly reduced and thickened, about 3 minutes.
- Remove from the heat. Whisk in the butter to form a smooth sauce.
- To serve, transfer the steaks to individual plates, top with the sauce, and drizzle with a small amount of truffle oil.
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Reviews
-
This tastes wonderful! But I have to add a warning.....this creates a lot of smoke when you are cooking the steaks, and pouring the balsamic in the skillet at medium high heat just caused a steamy vapor that disappeared in fumes. So I removed the skillet from the heat, waited a while, and then proceeded with the sauce. Next time I think I'll cook the steaks and sauce on the grill in a cast iron skillet.....that way you'd still get the brown bits from the steak in the sauce but keep the smoke out of the house. Loved the flavor of the steaks and the sauce! Cooking time at 3 1/2 minutes was perfect for a medium-rare steak, and the steak was nice and juicy because of the high heat searing. Great presentation too! The truffle oil adds a bit more shine to the sauce, not to mention a wonderful, rich flavor.
RECIPE SUBMITTED BY
I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!!
I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him.
My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues).
I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both!
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