The most important thing about preparing filets mignons is to use a light hand with the steaks themselves. To bring out their melting tenderness, absolutely all they need is a little salt and pepper and to be sautéed in some butter or olive oil. Here, they are drizzled with an elegant reduced balsamic sauce with deep, almost molasses flavor and a welcome bite at the finish. Try this dish with Brazilian Leeks (page 142). The filets are also wonderful with the heartier Shiitake-Wine Sauce (page 167).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Season both sides of the filets with salt and pepper. In a large skillet, melt the butter over medium heat. Add the steaks and cook 4 to 5 minutes per side for medium-rare.
Step 2
Arrange the filets on 4 individual plates or on a serving platter. Drizzle the sauce over each filet and serve.
from aunt elsa’s kitchen
Step 3
Red meat tastes best when cooked to medium-rare, which means the interior of the meat is warm and very red and juicy.
