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  • Posted February 1, 2013 by
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    Balsamic Filet Mignon


    Filet Mignon, well cooked, doesn't require an elaborate recipe. This simple recipe brings out the naturally good flavor in the beef, accenting it with garlic, red pepper, and sherry. Get more gourmet Michelin recipes here.




    4 (4 oz.) beef tenderloin steaks
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    2 teaspoons minced garlic
    1/8 teaspoon crushed red pepper
    3 tablespoons dry sherry
    2 tablespoons soy sauce
    1 tablespoon balsamic vinegar
    2 teaspoons pure honey
    Olive oil spray


    Season steaks with salt and pepper.


    Spray a large skillet with olive oil and place over medium high heat. Once the skillet it warm, add the steaks, cooking in batches, if necessary to avoid over crowding. Cook for 3 minutes on each side, or until desired doneness is achieved. Remove steaks from the skillet with tongs and tent with foil to keep warm.


    Add the garlic and red pepper to the skillet and sauté for half a minute. Add the sherry and bring to a boil. Add the soy sauce, vinegar, and honey and return to a boil, stirring occasionally.


    Reduce the heat and cook for about 1 minute. Serve sauce spooned over the steaks, or on the side.

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