Filet Mignon in Red Wine Balsamic Reduction

2 pounds tenderloin
4 tablespoons butter
10 oz portobello mushrooms
2 large or 3 small shallots
2/3 cup dry red wine
1/3 cup balsamic
2 tablespoons rosemary, finely chopped
kosher salt
pepper

Cut the tenderloin into 3/4-1″ fillets and liberally salt and pepper both sides. Melt 2 tablespoons of butter over medium high heat. When the butter is melted, add half the fillets to the pan and allow to sear for 4 minutes, flip and let sear for another 4. Remove and repeat with the rest of the fillets until all have been seared.

Add the remaining butter, keeping the burner on medium high. Add the chopped shallots and mushrooms and sauté for 3 minutes or until the mushrooms have decreased in size by about half. Add the wine and vinegar to deglaze, and then add in rosemary and bring to a boil. When the liquid is boiling, season with up to 1/2 teaspoon salt (if desired), turn the heat down to medium and simmer until the liquid has reduced by half.

Return half of the fillets to the pan and cook to desired doneness, flipping halfway through. Remove fillets and repeat with the other half. Plate the steaks over a bed of steamed vegetables or potatoes. Spoon reduction and mushrooms over the top of the steaks.


Makes 6-8 steaks.