Filet Mignon with Balsamic Reduction
Recipe from the kitchen of Alex Erdmann
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25m
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Equipment List
- 12-in. skillet
- Plate
Ingredients
- 1/4 c butter
- 2 Filet Mignon
- Potatoes
- Chopped Red Onions
- 1 Clove Sliced Garlic
- 1 Tsp Kosher Salt
- Quartered Mushrooms
- 1 Tbs Butter
- Asparagus
- 2 Sprigs each Rosemary and Thyme
- 1 cup Cherry Tomatoes
- 1 Tsp Kosher Salt
- 1 Tbs Butter
- 1/2 Medium Red Onion Chopped
- 1 Clove Garlic Chopped
- 1 Cup Red Wine
- 1 Tbs Balsamic Vinegar
Preparation Instructions
- Chop potatoes
- Prepare the rest of the ingredients and set aside.
Cooking Instructions
- Preheat to 240°F
- Add 1/4 c butter to pan
- Add 2 Filet Mignon to pan
- Add Potatoes to pan
- Stir Potatoes
- Flip 2 Filet Mignon
- Remove 2 Filet Mignon from pan
- Add Chopped Red Onions to pan
- Add 1 Clove Sliced Garlic to pan
- Add 1 Tsp Kosher Salt to pan
- Stir ingredients
- Add Quartered Mushrooms to pan
- Stir ingredients
- Stir ingredients
- Remove Potatoes and Quartered Mushrooms from pan
- Add 1 Tbs Butter to pan
- Add Asparagus to pan
- Stir Asparagus
- Stir ingredients
- Add 2 Sprigs each Rosemary and Thyme to pan
- Add 1 cup Cherry Tomatoes to pan
- Add 1 Tsp Kosher Salt to pan
- Stir ingredients
- Remove ingredients from pan
- Add 1 Tbs Butter to pan
- Add 1/2 Medium Red Onion Chopped to pan
- Add 1 Clove Garlic Chopped to pan
- Stir ingredients
- Stir ingredients
- Add 1 Cup Red Wine to pan
- Add 1 Tbs Balsamic Vinegar to pan
- Stir ingredients
- Add 2 Filet Mignon to pan
- Flip 2 Filet Mignon
- Remove ingredients from pan