Recipe

Pepper-crusted Filet Mignon With Port-cherry Reduction Recipe

	Twill10 / All my dishes 1 month, 1 week ago a real twist on filet mignon Prep:30m Cook:10m Servings:4	Twill10
	zesty wine

Does this look good? Yeah! / Nope

Fans

mjcmcook

binky67

valinkenmo

turtle66

cuzpat

sosousme

quaziefly

Ingredients

Pepper-crusted Filet Mignon With Port-Cherry Reduction

For the steaks:

1/4 cup plus 2 teaspoons olive oil, divided

1/4 cup black peppercorns, cracked

1 tablespoon kosher salt

4 center-cut filet Mignon, about 1 1/2 to 2 inches thick

For the Port-Cherry Reduction:

1 1/2 cups ruby port

1/2 cup balsamic vinegar

1/2 cup dried tart cherries

1 large shallot, finely minced

2 sprigs fresh thyme

1 tablespoon unsalted butter

Salt to taste

Directions

To prepare the steaks: In a small saucepan over medium-high heat, heat 1/4 cup olive oil and cracked peppercorns. When small bubbles start to appear, reduce the heat to the lowest level. Cook for 7 to 10 minutes and remove from heat; cool to room temperature. After it cools, add the kosher salt and mix to combine.

Coat the tops and bottoms of the steaks with pepper mixture. Press the mix into the steaks by covering them with plastic wrap and pressing down. Let the steaks rest at room temperature for 1 hour before cooking.

For the Port-Cherry Reduction: While steaks rest, combine the port, vinegar, cherries, shallot and thyme in a small saucepan and simmer over medium-low heat until reduced to about 1/2 cup liquid (watch closely; the cherries can make it difficult to judge the quantity of remaining liquid). Cover and remove from the flame; whisk in the butter and season with salt, if needed.

When steaks are ready, move the rack to the middle of the oven and preheat to 450 degrees. Heat 2 teaspoons of olive oil in a heavy skillet over high heat until the oil just starts to smoke. Place the steaks in the pan to cook. Don't move them until a crust has formed. After 3 minutes, turn them over for another 3 minutes. Place skillet in the oven for 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium.

Transfer the steaks to a serving platter and cover loosely with foil to rest for 5 minutes before serving. While the steaks are resting, remove the thyme springs from the reserved Port-Cherry Reduction and reheat the sauce. Serve steak with sauce.

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Comments

mjcmcook 1 month, 1 week ago said:
~HELLO~
Great "5"FORK!!!!! Flavors 'going on'
is this recipe~ I Must 'Make & Taste' soon~
Thank-you for sharing~
~*~mj~*~

cuzpat 1 month, 1 week ago said:
Very good!! high 5!

turtle66 1 month, 1 week ago said:
Yummers!

valinkenmore 1 month, 1 week ago said:
Wonderful, wonderful, wonderful!

sosousme 1 month, 1 week ago said:
Sounds excellent...I think it would be great with some seared duck breasts as well. Is this your recipe?

twill10 1 month ago said:
This is a recipe I found that sounded like a few recipes I already have used many times in the past.
I will be posting several new recipes that require wine and sauce reductions. I have Veal Roulades with a wine or white peppercorn sauce and a couple of others, enjoy! There is also a recipe for meat rub for a tenderloin in my recipes, it is very good and would be better with a wine (Sherry) reduction with mushrooms or maybe some shallots, add both! We used to do a sauce for poached fish that was a reduction of white wine,a little fresh lemon juice, chopped parsley, unsalted butter, white pepper and salt to taste. You can take this a little further and add some heavy cream and some fish stock and reduce, for a white sauce. Please use a good white wine.
This goes very well with Dover Sole.
Later,
Tom

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