Filet mignon covered with a thick red wine and balsamic sauce, inspired by Acqua Al 2 in Florence, Italy.
- 2 8-10 ounce tenderloin beef filets (roughly 2 inches thick)
- vegetable or canola oil (can use 2 tbsp butter but it has a lower smoke point)
- chopped parsley or rosemary garnish (optional)
- salt and pepper to taste
Balsamic and red wine reduction
- 1/2 cup dry red wine (I like Chianti)
- 1/2 cup balsamic vinegar
- 1 tablespoon butter
- 1 tablespoon brown sugar, packed
- 1 sprig fresh rosemary
- 1 garlic clove, minced
- pinch of salt and pepper
- Preheat the oven to 415°F. Remove the steak from the fridge 30 minutes prior to cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season all sides liberally with salt and pepper. This can be done while your steak comes to room temp.
- Add 1-2 tablespoons of oil to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
- Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for an 8-10 ounce portion, roughly 2 inches thick.
- Remove filets from the skillet and set them on a plate, lightly cover with foil, and let sit for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature.
- Top each filet with as much balsamic glaze as desired. Serve immediately.
For the balsamic reduction
- Whisk together all balsamic glaze ingredients in a small saucepan and bring to a boil.
- Reduce heat to a simmer, stirring frequently so the vinegar/wine doesn’t burn. Simmer until reduced by half or desired thickness is reached. Usually 10-15 minutes. The glaze will continue to thicken as it cools.
Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
Temperatures for steak
Rare: 120°F to 125°F
Medium rare: 125°F to 130°F
Medium: 135°F to 140°F
Medium well: 145°F to 150°F
Well done: 160°F and above
- Serving Size: 1 steak
- Calories: 394
- Sugar: 5.1g
- Sodium: 201mg
- Fat: 17.4g
- Saturated Fat: 8.1g
- Carbohydrates: 7.1g
- Fiber: 0g
- Protein: 37.1g
- Cholesterol: 133mg
Keywords: steak with red wine reduction, balsamic reduction steak