Peppercorn Crusted Filet Mignon With Balsamic Red Wine Sauce
Indulge in a culinary masterpiece with this elegant Filet Mignon recipe. Seared to perfection and coated with a fragrant peppercorn crust, each tender bite is bursting with savory flavors. Drizzle over a rich balsamic reduction sauce, adding a luxurious touch to this gourmet dish.
— Constant Cookbook
Ingredients
- 2 tablespoons butter
- 1/2 cup balsamic vinegar
- 1/4 cup red wine
- 1/2 cup beef broth
- salt
- 3 tablespoons whole peppercorn
- 1 tablespoon cooking oil
- 4 pieces Filet Mignon (at least 1¼” inch thick)
Instructions
- Preheat oven to 400F.
- Heat a saucepan with the butter, balsamic vinegar over medium heat. When the balsamic begins to bubble, turn the heat down to medium-low and cook for 3 minutes to reduce to half. Add in the red wine and the beef broth and let simmer for 5-8 minutes until reduces to a sauce thick enough to coat back of spoon. Taste and season with salt.
- Place the peppercorns in a baking sheet. Use a heavy bottomed skillet to gently crush the peppercorns by pressing the bottom of the skillet on top of the peppercorns using a rocking motion.
- Rub each filet mignon lightly with the cooking oil. Season each filet mignon with salt on both sides and then press the filet mignon onto the peppercorns on both sides.
- Heat large oven-proof skilling on high heat. When very hot, add the filet mignon, searing both sides for 1 minute each. Remove the filet mignon from the heat and onto the baking sheet (it’s okay if there’s still peppercorn on the baking sheet). Place into oven for 4-7 minutes, depending on your desired doneness and thickness of filet mignon.
- For 1-inch filet mignon: 4 minutes and then check temperature with meat thermometer. For every ¼” more, add 1 minute.Rare: 120F-125FMedium-Rare: 130F-135FMedium: 140F-145F
- Let rest for 3 minutes before serving with the Balsamic Sauce.
Cook Time
0M
Prep Time
PT0M
Yield
Serves 4
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