Filet Mignon with Red Wine & Shallot Reduction

You know, we should have a whole section of recipes called “Bad Bitch Meals”.

Sometimes, a recipe will come out so good, that I’ll be like, “Oh honey, I did that.”

Image result for oh honey

This is one of them.

I made this filet mignon with a red wine reduction that only looks hard.

Join me in this journey into bad bitch meal!

 

2 4 ounce Filet Mignon

1 shallot, sliced thin

1 tablespoon of garlic, minced

5 tablespoons of balsamic vinegar

4 tablespoons of unsalted butter

3 sprigs of thyme

2 cups of red cooking wine

2 cups of beef broth

 

 

 

Saute sliced shallots in a pan of olive oil, minced garlic & thyme for about 2-3 minutes.

Add 5 tablespoons of balsamic vinegar until it’s reduced by half.

Then add 2 cups of beef broth & bring to a boil.

Bring the heat down to medium-low once it’s reduced by 2/3rd’s.

Once the sauce is reduced, add 4 tablespoons of butter to make the sauce extra silky.

In a cast iron skillet over medium heat, add a tablespoon of olive oil. 

Then add the liberally salted & peppered filet to the pan.

 

For medium-rare, cook for 4-5 minutes on each side. 

Let the meat rest for 5 minutes once it’s done so the juices don’t run out. 

 

Drizzle a little (read: a lot) of sauce on top & there you have it!

 

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