Filet Mignon and Balsamic Strawberries recipe

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Ingredients

2 cups strawberries, sliced
¼ cup brown sugar
¼ cup balsamic vinegar
1 tablespoon olive oil
4 (6 ounce) filet mignon (beef tenderloin)
salt and pepper to taste
1 tablespoon chilled butter
freshly ground black pepper to taste

Nutrition Info

437.7 calories
carbohydrate: 22.3 g
cholesterol: 94.3 mg
fat: 27 g
fiber: 1.7 g
protein: 26.1 g
saturatedFat: 10.3 g
servingSize: -
sodium: 127.3 mg
sugar: 19.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally.

  2. Preheat an oven to 400 degrees F (200 degrees C).

  3. Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer the steaks to a platter, and tent with foil to rest.

  4. Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.

Recipe Yield

4 servings

Recipe Note

Also great for barbecues! The succulent meat together with this summer fruit complement each other surprising well! A great idea for something new. Serve steaks over mashed potatoes.

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