Filet Mignon Skewers With Balsamic Reduction
Indulge in the succulent flavors of these elegant filet mignon balsamic-glazed skewers, kissed with a reduction of red wine and balsamic vinegar. These skewers are a savory delight, perfect for entertaining guests or treating yourself to a gourmet experience. Rich, tender, and bursting with flavor, they make a sophisticated addition to any dining occasion.
— Constant Cookbook
Ingredients
- 2 Tbs. unsalted butter, plus 1/2 tsp. if reheating
- 2 Tbs. minced shallots
- 1 1/2 tsp. sea salt
- 1 1/2 tsp. freshly ground pepper
- 1 cup medium-bodied fruity red wine, such as Pinot Noir
- 2 Tbs. balsamic vinegar
- 2 lb. filet mignon, trimmed of fat
- Fresh rosemary sprigs for garnish (optional)
Instructions
- Soak 8 bamboo skewers in water to cover for at least 30 minutes.
- In a small saucepan over medium heat, melt the 2 Tbs. butter. When it foams, add the shallots and sauté until translucent, about 1 minute. Sprinkle with 1/2 tsp. each of the salt and pepper. Increase the heat to high and add the wine. Cook until reduced by half, about 4 minutes. Add the vinegar and cook until reduced to about one-third, about 4 minutes more. Remove from the heat and set aside. (If making ahead, let the reduction cool, then cover and refrigerate until ready to use. Add the 1/2 tsp. butter and reheat gently over medium heat.)
- Preheat a broiler.
- Cut the filet mignon into 1-inch cubes. You should have about 24 cubes. Transfer the cubes to a bowl, pour the balsamic reduction over them and turn to coat. Drain the skewers and thread 3 cubes of beef onto each skewer. Arrange the skewers on a broiler pan, spacing them about 1 inch apart. Season with the remaining 1 tsp. <i>each</i> salt and pepper.
- Place in the broiler about 6 inches from the heat source and broil until just browned, about 3 minutes. Turn and broil until just browned on the other side, about 2 minutes for medium-rare, or 3 minutes for medium. Transfer to a platter, garnish with rosemary sprigs and serve hot. Serves 8.
- Adapted from Williams-Sonoma <i>Holiday Entertaining,</i> by Georgeanne Brennan (Oxmoor House, 2007).
Yield
Serves 8.
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