Indulge your taste buds with a culinary masterpiece that transforms a simple dinner into an unforgettable experience! Our "Filet Mignon with Balsamic Tomatoes" is not just a meal; it's a celebration of flavors that will leave you and your guests raving. Imagine perfectly seared filet mignon, juicy and tender, paired with vibrant, balsamic-glazed cherry tomatoes that add a burst of sweetness and acidity. In just 30 minutes, you can create a steakhouse-quality dish right in your own kitchen. Ready to impress? Let's dive into this delectable recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Steakhouse
Serves: 2 servings
Ingredients
- 2 filet mignon steaks
- 1 cup cherry tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Remove filet mignon steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the steaks generously with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- Heat a heavy cast-iron skillet or grill pan over medium-high heat and add 1 tablespoon of olive oil.
- Once the pan is very hot and oil is shimmering, carefully place steaks in the skillet and cook for 3-4 minutes on each side for medium-rare, or adjust cooking time based on desired doneness.
- While steaks are cooking, in a separate pan, heat remaining olive oil and add cherry tomatoes, cooking until they start to blister and soften.
- Add balsamic vinegar to the tomatoes and cook for an additional 2-3 minutes, allowing the vinegar to reduce and create a glossy coating.
- Remove steaks from heat and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Plate the steaks and top with balsamic-glazed tomatoes.
- Garnish with fresh torn basil leaves and serve immediately.
Tips
- Bring to Room Temperature: For the best results, take your filet mignon out of the refrigerator 30 minutes before cooking. This allows the meat to reach room temperature, ensuring even cooking throughout.
- Dry the Steaks: Pat the steaks dry with paper towels to remove excess moisture. This step is crucial for achieving that perfect, golden-brown sear.
- Season Generously: Don’t be shy with the salt and freshly ground black pepper. Season both sides of the steaks generously and press the seasoning into the meat for maximum flavor.
- Use a Hot Pan: Make sure your cast-iron skillet or grill pan is very hot before adding the steaks. The oil should shimmer, indicating that it's ready for a perfect sear.
- Monitor Cooking Time: For medium-rare, cook the steaks for about 3-4 minutes on each side. Adjust the time based on your preferred level of doneness, but avoid overcooking to maintain tenderness.
- Blister the Tomatoes: In a separate pan, heat the remaining olive oil and add the cherry tomatoes. Cook until they start to blister and soften for a delicious, caramelized flavor.
- Reduce the Balsamic: After adding balsamic vinegar to the tomatoes, let it cook down for a few minutes. This creates a glossy coating that enhances the dish's presentation and flavor.
- Rest the Steaks: Allow the steaks to rest for 5-7 minutes after cooking. This step is essential for letting the juices redistribute, ensuring each bite is juicy and flavorful.
- Garnish with Fresh Basil: Just before serving, top your plated steaks with fresh torn basil leaves. This not only adds a pop of color but also a fragrant herbal note that elevates the dish.
- Serve Immediately: Enjoy your filet mignon with balsamic tomatoes while it's fresh and warm for the best dining experience!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 28g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
