Filet Mignon with Balsamic Tomatoes

A quick and elegant dinner for two.  A crusty sear on the beef and those jammy tomatoes all served over a bed of peppery arugula make mealtime magic.

The filet is seared in a hot, hot pan to get a caramelized crust, basted in butter, and topped with softened, jammy tomatoes with a burst of acid form the balsamic vinegar.

INGREDIENTS

– filet mignons  – kosher salt and pepper – olive oil – thyme – rosemary – garlic – unsalted butter

Filet Mignon

INGREDIENTS

– olive oil – grape tomatoes – thyme – rosemary – garlic – kosher salt and pepper – sugar – balsamic vinegar – baby arugula

Balsamic Tomatoes

Season filets on both sides generously with salt and pepper. Heat a cast iron skillet or oven-safe saute pan over high heat until hot. Swirl oil in the pan and add the filets.

Lined Circle

Scatter the thyme, rosemary, and garlic in the pan. Cook the filets 3 minutes without disturbing. Flip and and cook an additional 3-4 minutes. Add 1 Tbsp of butter to each filet after you turn.

Lined Circle

Place pan in oven for an additional 3-5 minutes to finish cooking until desired temperature. Allow the steak to rest for at least 5 minutes before serving.

Lined Circle

Heat olive oil over high heat in a small saute pan until hot. Add tomatoes, herbs, garilc, salt, pepper, and sugar and cook until tomatoes begin to blister and soften.

Lined Circle

Add the vinegar, reduce heat to medium, and continue to cook until vinegar is reduced by half, about 5 minutes.

Lined Circle

Toss arugula with a couple teaspoons of olive oil, a squeeze of lemon juice, salt, and pepper and place on plate. Place a filet over the greens and top with tomatoes.

Lined Circle

FOR DETAILED RECIPE, VISIT WHAT SHOULD I MAKE FOR

Lined Circle

Best Sweet and Sour Brisket

Lined Circle

MORE RECIPES

Shrimp and Sausage Skewers