When it comes to steak, I’m a filet mignon kind of girl. I love that the cut is so simply delicious without a lot of fuss—plus the portion size is more manageable than, say, a chunky rib eye. In this episode, Kevin and I show how to cook our favorite filet mignon recipe, which has a honey balsamic glaze touched with a bit a red pepper. We made this recipe for a Valentine’s Day at home years ago, and it’s still our go-to for date-nights “in”, birthdays or anniversaries. It’s easy enough for a special weeknight, but dressed up enough for a party. Plus, it makes delicious leftovers you’ll see us reinvent in a later episode.
We often serve with a mixed green salad, and let the glaze drizzle over to make a dressing.
Honey-Balsamic Filet Mignon
Serves four to six
4 4-oz. beef tenderloin steaks
1½ tsp. bottled or frozen minced garlic
¼ tsp. crushed red pepper
3 tbsp. dry sherry
2 tbsp. low-sodium soy sauce
1 tbsp. balsamic vinegar
¼ tsp. Worcestershire sauce
2 tsp. honey
1. Preheat oven to 400° for the steak. Season both sides of steaks evenly with salt and black pepper.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 2-3 minutes on each side to brown, then transfer steaks to another pan (reserving drippings in first pan).
3. Transfer steaks to the oven to bake until desired doneness.
4. Add garlic and red pepper to original pan (with drippings from steak). Saute over medium heat for 30 seconds. Add sherry and bring to a boil. This is the “deglazing” portion of the program; make sure to scrape up all the browned bits that have formed on the bottom of the pan. Cook about 30 seconds. Add soy sauce and the rest of the ingredients. Bring to a boil and stir.
5. Reduce heat and cook 1 minute, stirring. Drizzle over steaks and serve.
My top: Michael Stars Shine Double Front V-Neck
Photo: Kofi Oliver