Grill Power
Char-Grilled Petite Filet Mignon with Balsamic Red Wine Reduction
35 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
In true Tuscan spirit, this dish lets the grill work its magic on filet mignon, then swirls robust Italian flavors into a glossy reduction. If you haven’t made a proper pan sauce yet, get ready to wield the dark arts of deglazing and reduction for steakhouse-worthy results.
Equipment needed
- Grill
Ingredients
Yield
4
Instructions
- 01Pat the petite filets dry with paper towels. Season all sides with 2 tsp kosher salt and 1 1/2 tsp black pepper. Let rest at room temperature for 20 minutes.
- 02Preheat a gas or charcoal grill to high heat, aiming for about 450-500°F. Clean and oil the grates.
- 03Rub the filets with 1 tbsp olive oil and sprinkle with 2 tsp finely chopped rosemary.
- 04Grill the steaks over direct heat for about 3 to 4 minutes per side for medium-rare, turning once. Transfer to a plate and tent loosely with foil to rest.
- 05While the steaks rest, heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and chopped shallot, sautéing for 2 minutes until softened but not browned.
- 06Pour in 2/3 cup dry red wine and 1/3 cup balsamic vinegar. Scrape the bottom of the pan to loosen any brown bits. Bring to a simmer and let reduce by about half, 6 to 8 minutes.
- 07Turn heat to low and whisk in 2 tbsp cold, cubed butter until the sauce turns glossy and slightly thickened. Remove from heat.
- 08Slice the rested filets into thick medallions. Arrange on plates, spoon the balsamic red wine reduction over the top, and finish with a sprinkling of chopped fresh parsley. Serve immediately.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.