One of my favorite go-to sauces for a pan-seared steak is a simple combination of white wine to deglaze the pan, rich balsamic vinegar, and some Dijon mustard for tang. The combination of the three makes for a smooth yet thick sauce—perfect for a filet mignon, sirloin, ribeye…you name it. Allowing the steaks to marinated in the fridge for at least an hour with some chopped, fresh rosemary, garlic and olive oil doesn’t hurt anything either!
(To view this recipe, click on the blue title of the blog post above*)
Filet Mignons with Balsamic-Dijon Pan Sauce
Ingredients:
- (2) 4-5 oz. filet mignons
- 1 Tablespoon chopped, fresh rosemary
- salt and pepper
- 1 garlic clove, minced
- 2 Tablespoons extra virgin olive oil, divided
- 1 Tablespoon unsalted butter
- 1/4 cup dry white wine
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon Dijon mustard
Directions:
- Place the steaks on a plate and season each with 1/4 teaspoon salt, a grinding of pepper, half the rosemary, and half a Tablespoon of oil. Allow the steaks to marinate for 30 minutes to 1 hour in the fridge. Then, leave out at room temperature for 15 minutes before cooking.
- Preheat the oven to 375 degrees. Heat the second Tablespoon of oil and the butter in a large oven-proof skillet over medium high heat. Add in the steaks, seasoned side-up, and cook for 5-7 minutes, or until browned nicely. Flip the steaks and cook an additional 5 minutes over medium heat. Transfer the pan to the oven, and cook for 15 minutes, or until the steaks are medium-rare in temperature (or cooked the way you prefer!)
- Remove the steaks from the pan and tent with foil to keep them warm. Place the pan back on the stove and over medium low heat, add the wine to the pan. With a wooden spoon, scrape the brown bits from the bottom of the pan; cook until the liquid has reduced by half–about 5 minutes. Then, add in the balsamic vinegar and Dijon; stirring constantly for another 5 minutes over low heat. Serve the steaks with the warm sauce.
Tagged: balsamic vinegar, balsamic-Dijon sauce, beef, Dijon mustard, filet mignons, filets, fresh rosemary, pan-seared steak, steak, white wine
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