Filet Mignon w/ Black Cherry Cabernet Sauce (oh Yum!)

FiletWhen you want something elegant and simple to make, this is it. This is a simply delicious sauce.

Serve with truffle mashed potatoes and green beans for a beautiful presentation.


-2 Tbs. unsalted butter
-2 Tbs. Wild Mushroom and Sage Extra Virgin Olive Oil
-4 filet mignon steaks (about 4-5 oz. each, 2″ thick)
-One-third cup chopped shallots
-1 cup good quality Cabernet Sauvignon
-One-quarter cup Black Cherry Balsamic Vinegar
-Two-thirds cup beef stock or broth
-1 garlic clove, crushed
-2 fresh rosemary sprigs about 3-4″ in length plus more for
-Salt and pepper if needed
-(truffle sea salt optional)

Cook’s Note:

You may use truffled salt for preparing the steaks for cooking. Always allow steaks to get to room temperature before adding them to a hot skillet. This prevents sticking to the pan. Test the steaks for doneness using a meat thermometer. For rare temperature should be 120 degrees, medium rare is 125 degrees, and medium is 130 degrees. If using thinner filets be sure to cut cooking time.

Preheat oven to 400 degrees. Melt 1 Tbs. butter and 1 Tbs. olive oil in skillet over medium high heat. Sprinkle both sides of steaks lightly with salt and pepper. (You can use truffled sea salt for this). Place steaks in skillet and cook for 2-3 minutes, turn and cook another 3 minutes.

Remove steaks from skillet and place on a baking sheet. Cook in oven for 5 minutes. In the same skillet as steaks were in, add 1 Tbs. olive oil along with shallots and sauté for I minute. Stir in vinegar and boil for 2 minutes, allowing vinegar to evaporate a little. Test steaks in oven for desired doneness. (Do not over cook these.). Remove steaks from oven to a plate and let sit on counter for 5-10 minutes.

Meanwhile, add wine, broth, garlic and rosemary sprigs to sauce in skillet. Bring to a boil. Cook uncovered for about 8 to 10 minutes or until reduced to three-quarter cup. Strain sauce, add in any juices from resting filet and whisk in 1 Tbs. butter. To serve, put some sauce on plate and place steak on top. Add a small sprig of rosemary across top of steak.

Serves 4