Filet of Beef with Balsamic Reduction

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Prepare compote a day ahead:

Chef's Recipe Pairing Notes:
This recipe compliments the beauriful fruity sirahs of Napa Valley. The cherry compote is an amazing touch that brings beef and wine together seamlessly.

Marcos Uribe
Chef de Cuisine

  • 1 cup sun-dried cherries
  • 1/4 cup Kalamata olives, pitted and chopped
  • 1 cup dry red wine
  • 1 Tbs. olive oil
  • 1 Tbs. balsamic vinegar
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 2 Tbs. garlic, minced
  • 1 Tbs. mint, fresh, thinly sliced

Combine all ingredients except the mint and simmer slowly until the wine and vinegar have evaporated. Let cool and then add the mint. Refrigerate overnight.

Prepare the balsamic glaze before cooking the meat:

  • 2 cups balsamic vinegar
  • 2 cups brown sugar

Combine the vinegar and sugar and reduce until it reduces to approximately 2 1/2 cups and the texture is thick. Cool, then check consistency and flavor. The glaze should be syrupy, sweet and tart. If too thick, thin with a little warm water; if too thin reduce further.

Cook the steaks:

  • 4 filet mignon steaks, each about 6-8 ounces and 1" thick
  • Salt and fresh cracked black pepper to taste
  • 2 Tbs. canola or vegetable oil
  • 4 ounces goat cheese, cut into four slices or crumbled
  • 4 sprigs mint

Preheat the oven to 450º. Season the beef with salt and cracked black pepper, then heat an ovenproof skillet with the oil. When a slight haze forms, carefully add the steaks. Cook for three minutes on each side. Finish in the preheated oven for an additional four minutes for medium (turning once after two minutes) or less for medium-rare.

To serve, drizzle the glaze on serving plates (a squirt bottle from a kitchen supply store works best). Place cooked steaks in the center of the plates plate. Top with compote and goat cheese, and garnish with mint sprigs.

500 Main Street
Suite G
Napa, CA 94559
(707) 254-9690

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