Pepper Crusted Filet Mignon with Cleo's Bordeaux Cherry Aged Balsamic Reduction

Pepper Crusted Filet Mignon with Cleo's Bordeaux Cherry Aged Balsamic Reduction Directions

2 - 10 oz filets (beef tenderolin)
2 tbsp Cleo's Extra Virgin Olive Oil
1 tbsp coarse sea salt (Cleo's Cyprus Flake)
1 tbsp black or multi peppercorns (cracked)
1 tbsp shallot (minced)
1/4 cup Cleo's Bordeaux Cherry Aged Balsamic
1/4 cup beef stock
1 tsp fresh rosemary (minced)

Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat. Add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm.


Stir in the minced shallot, and cook for 1 minute. Pour in the balsamic vinegar. Simmer until reduced to the consistency of syrup, 2 to 3 minutes. Add the beef stock and rosemary, and return to a simmer. Drizzle sauce over steaks to serve.

Top

Search Recipes