Filetto All'aceto Balsamico Recipe

Season the Steak

Sprinkle salt and black pepper evenly over both sides of the filet mignon pieces. Let them sit at room temperature for about 30 minutes to enhance the flavor and tenderness.

Sear the Filet

In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the filet mignon pieces and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Prepare the Sauce Ingredients

While the filets are resting, prepare the balsamic reduction sauce. Mince the garlic cloves and chop the fresh rosemary.

Combine Ingredients

In a saucepan, combine the balsamic vinegar, honey, minced garlic, and chopped rosemary. Bring to a boil over medium heat.

Reduce the Sauce

Once boiling, reduce the heat to low and let the sauce simmer for about 10-15 minutes, or until it thickens to a syrupy consistency. Stir occasionally to prevent burning.

Plate the Filet

Once the filets are cooked to your liking, remove them from the skillet and let them rest for a few minutes before slicing.

Drizzle the Sauce

Slice the filet mignon and arrange on a plate. Drizzle the balsamic reduction sauce over the steak before serving.