Balsamic-Glazed Filet Mignon
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Ingredients
4 beef tenderloin steaks (4 oz each)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Cooking Spray
2 teaspoons bottled minced garlic
⅛ a teaspoon of crushed red pepper
3 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
1 tablespoon balsamic vinegar
2 teaspoons honey
To make
Serve the steak with classic side dishes such as mashed potatoes and stewed green beans. This menu is easy to prepare, but sophisticated enough to be shared with your guests.
Sprinkle the steaks evenly on both sides with salt and black pepper. Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Transfer the steaks to the skillet; cook for 3 minutes on each side or until desired browning. Remove the steaks from the pan; keep warm.Add the garlic and red pepper to the pan; simmer for 30 seconds. Add the sherry to the pan; bring to a boil. Cook for 30 seconds. Add soy sauce and other ingredients; bring to a boil, stirring occasionally. Reduce the heat and cook for 1 minute. Serve with steaks.
Sprinkle the steaks evenly on both sides with salt and black pepper. Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Transfer the steaks to the skillet; cook for 3 minutes on each side or until desired browning. Remove the steaks from the pan; keep warm.Add the garlic and red pepper to the pan; simmer for 30 seconds. Add the sherry to the pan; bring to a boil. Cook for 30 seconds. Add soy sauce and other ingredients; bring to a boil, stirring occasionally. Reduce the heat and cook for 1 minute. Serve with steaks.
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Author:Admin
Published: 11/20/2023 10:27 PM
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