Filet Mignon with Black Cherry Balsamic and Garlic Olive Oil-Red Wine ReductionMissy - Blissbranding Digital Specialist
4 4-oz filet mignon
1 Teaspoon+ Tablespoon Coronado Taste of Oils Garlic Olive Oil
1 Tablespoon Butter
1 teaspoon minced Italian flat-leaf parsley
1 Teaspoon lemon zest
Sauce: 1 Cup Coronado Taste of Oils Black Cherry Balsamic
1 Cup Pinot Noir
1⁄2 Cup pitted cherries (dried or frozen ok)
In a large saucepan, add the Coronado Taste of Oils Black Cherry Balsamic, wine and cherries.
Place over a low flame and reduce by half, stirring occasionally.
Compound butter: Drizzle 1 teaspoon Coronado Taste of Oils Garlic Olive Oil and sprinkle parsley and lemon zest over 1 Tablespoon room-temp butter and mix thoroughly to combine.
Spoon into waxed paper or plastic wrap, roll into a tube and refrigerate to harden. (May be done a day ahead).
Preheat grill to 400 degrees.
Rinse steaks and dry completely.
Allow to come to room temp.
Brush with Coronado Taste of Oils Garlic Olive Oil, salt and immediately place steaks on grill.
Cook to desired doneness.
Remove to a platter, place a slice of compound butter and cover with foil.
Allow to rest 10 minutes while juices redistribute throughout steak and butter melts into steaks.
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