Ingredients: |
Ingredients: 4 small to medium or 2 large beef filets
¼ tsp salt
⅛ tsp pepper
1 T EVOO
1 T butter
2 c mushrooms, sliced
1 T shallots, finely chopped or ¼ onion, finely diced
¼ c balsamic vinegar
2 T soy sauce
½ c + 2 tsp beef broth
¾ tsp cornstarch
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Directions: |
Directions:Heat a large frying pan over med-high heat with about a T of EVOO, until nice and hot. Put the steaks in the pan and cook about 4-6 min per side. This should make them about med-rare.
Remove the steaks from the pan, place on a platter and cover with aluminum foil. Sitting on the platter they will cook to medium. If you like your steaks more done than this, feel free to adjust the cooking time.
While the steaks are resting, add butter to the pan along with mushrooms and shallots and sauté until the mushrooms are browned and tender, about 4 min. Once they are done cooking, add them to the platter with the steaks.
Add the vinegar and soy sauce to the pan, making sure to scrape up the browned bits on the bottom. Let cook about 2 min and then add broth and let simmer. While the sauce is simmering, add remaining 2 tsp of broth to a cup with the cornstarch. Stir them together and add to the pan. Stir well. As it starts to simmer it will thicken up the sauce.
Take the entire plate of steaks and mushrooms and return them to the pan along with any meat juices that have accumulated. Turn the steaks over in the sauce letting them get covered and delicious. Serve the steaks with the sauce and mushrooms smothered over top.
Key Words: #HealthyEating |
This recipe for Filet Mignon with Balsamic Reduction is from