Balsamic Reduction
Balsamic Reduction

Filet Mignon Italian Style with Balsamic Reduction

by Lidia Bastianich on Nov 10, 2016

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Servings
Serves 8
Course
Entree

Ingredients

  • 3 cups commercial balsamic vinegar (see headnote)
  • 2 carrots, peeled and cut into chunks
  • 2 celery stalks, cut into chunks
  • 1 onion, peeled and quartered
  • 2 fresh bay leaves
  • 2 fresh rosemary sprigs, needles stripped
  • 2 ½-pound piece beef tenderloin, tied
  • 1 teaspoon kosher salt, plus more for serving
  • 1 tablespoon -extra--virgin olive oil, plus more for serving

Instructions

  1. Preheat the oven to 450 degrees F.
  2. In the meantime start the balsamic vinegar reduction.
  3. In a medium saucepan, combine the vinegar, carrots, celery, onion, bay leaves, and rosemary needles.
  4. Bring to a boil, and simmer until the vinegar has reduced by half, about 30 minutes. Strain the vinegar into a clean saucepan, and keep warm.
  5. Discard the vegetables and herbs.
  6. Season the beef with salt, and coat with the olive oil. Heat a cast-iron skillet over high heat. When the skillet is hot, sear the beef on all sides, then set the skillet in the preheated oven to roast until medium-rare, about 15 minutes. Let rest on a cutting board for 10 minutes, then slice.
  7. To serve: Once the filet is sliced, sprinkle with coarse salt and drizzle with olive oil, then with a spoon lightly drizzle the filet slices with the balsamic-vinegar reduction.

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