Local House Filet W/ Balsamic Pomegranate Reduction & Potatoes Chateau Recipe

Season the Filet

Season the filet mignon on both sides with salt and black pepper.

Sear the Filet

In a skillet, heat olive oil over medium-high heat. Add the filet and sear for 4-5 minutes on each side for medium-rare. Adjust cooking time for desired doneness.

Rest the Filet

Remove filet from skillet and let it rest for 5 minutes.

Combine Ingredients

In a saucepan, combine balsamic vinegar, pomegranate juice, and honey.

Cook the Reduction

Bring the mixture to a boil over medium heat. Reduce heat and simmer until the sauce thickens, about 15-20 minutes.

Strain (Optional)

If desired, strain the sauce to remove any solids.

Boil the Potatoes

In a pot, boil small potatoes until tender, about 15-20 minutes. Drain and let cool slightly.

Sauté the Potatoes

In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Cut potatoes in half and add to the skillet. Season with salt and black pepper, and cook until golden brown, about 5-7 minutes.

Garnish

Sprinkle with chopped parsley before serving.