Happy weekend everyone! Well I think I spoke too soon about the spring weather. I woke up this morning to snow on the ground and more coming. In APRIL! I guess I shouldn't be surprised, but I thought we were finally in the clear! My birthday is a week from Monday, so I'm crossing my fingers we'll at least have some warmer weather by then. One of my favorite things to do when the weather starts warming up is to have cookouts. Brad and I were hoping to grill out for the first time at our new place this weekend, however it looks like it's not happening today! Although there's nothing quite like a filet on the grill, this recipe is a GREAT alternative. A lot of the time I actually prefer this method to the grill.
This dish combines a dry red wine, balsamic vinegar, garlic, shallots, Worcestershire, and brown sugar to form an amazing sauce to sauté your filets in. I use either a Cabernet Sauvignon or Cabernet Syrah which has a very full-bodied taste with hints of fruit and spice. This mixes well with the sweet/tart taste of the balsamic vinegar and the smoky/saltiness of the Worcestershire. The brown sugar balances the sauce out so it's not too acidic. Start by brushing your filets with some olive oil. Season them with salt and pepper. Heat a large skillet over medium-high heat. Sear the filets for about 1 minute on each side. Remove steaks from the skillet cover with aluminum foil to preserve heat. Add some olive oil and butter to the same skillet over medium heat. Add the diced shallots and garlic and cook 3-4 minutes until tender.
Next, add your wine, balsamic vinegar, Worcestershire, and brown sugar and stir to deglaze the pan. Cook the mixture for about 10 minutes or until the liquid has decreased by half.
Add your steaks back to the skillet turning to coat in the sauce. Cook over medium heat for about 5 minutes per side (top and bottom only). This will cook the steak to medium temperature. Adjust time based on your temperature preference.
Drizzle each filet with sauce and serve! I love to serve this recipe with mashed potatoes or a baked potato and roasted vegetables. Check back for my side dish recipes I'll be posting soon! Enjoy and have a great Saturday! I hope some of you are experience better weather than I am!
- 2 4-6 oz filets/beef tenderloin
- 2 tbs. olive oil, divided
- 1 tbs. butter
- ½ tsp. salt
- ½ tsp. pepper
- 1 garlic clove, minced
- 1 shallot, minced
- ½ cup balsamic vinegar
- 2 tbs. Worcestershire sauce
- ½ cup dry red wine (i.e. Cabernet Syrah or Cabernet Sauvignon)
- 1 tbs. brown sugar
- Brush steaks with about 1 tbs. olive oil.
- Season steaks with salt and pepper.
- Warm large skillet over medium-high heat.
- Add steaks to skillet and sear for about 1 minute per side.
- Remove steaks from skillet and cover with aluminum foil.
- Add remaining olive oil and butter to the same skillet over medium heat.
- Add shallots and garlic and sauté for about 3-4 minutes.
- Add balsamic vinegar, Worcestershire sauce, wine, and brown sugar and stir to deglaze the pan.
- Cook for about 10 minutes or until liquid has reduced by half.
- Add steaks back to the skillet, turning to coat in the sauce.
- Cook for about 5 minutes per side (top and bottom) for medium temperature.
- Drizzle steaks with remaining sauce and serve.
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