Port Wine Balsamic Filet Mignon Recipe

• Level: Easy
• Yield: 2 servings
• Nutritional Analysis Per Serving (Serving Size 1 of 10 servings): Calories 239, Total Fat 17 g, Saturated Fat 6 g, Carbohydrates 6 g, Dietary Fiber 1 g, Sugar 2 g, Protein 10 g, Cholesterol 47 mg, Sodium 261 mg

• Total: 45 min
• Active: 25 min

Picture this: Years ago, I immersed myself in the magical streets of Florence, Italy. During my six months in Tuscany, every meal was a revelationeven grab-and-go snacks dazzled. One unforgettable evening, my friend and I indulged in a lavish steak dinner (shoutout to our parents!). The filet mignon arrived crowned with a luscious, chocolate-like sauce that was pure magic. Fueled by wine and wonder, that first bite brought tears of joya perfect symphony of creamy, tangy, sweet, salty, and profound umami. I vowed to recreate it at home. After countless experiments, I perfected it! Now, it's my husband's absolute favorite, our go-to for Valentine's Day romance. Whip this up for a date night that'll steal hearts and ignite your passion for cooking.

For the filet mignon:

• 1 1/2 cups ruby port
• 1/2 cup dry white wine
• Two 8-ounce pieces filet mignon (tenderloin steak)
• Kosher salt and freshly ground black pepper
• 2 to 3 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 4 sprigs fresh thyme
• 2 tablespoons quality balsamic vinegar
• Microgreens, for serving

For the asparagus:

• 1 bunch very thin asparagus, tough ends removed
• 3 tablespoons olive oil
• 1 lemon
• Kosher salt and freshly ground black pepper

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1. Heat the port and white wine in a medium saucepan until boiling, then reduce heat and simmer down to about 2/3 cup.
2. Season the steaks generously with salt and pepper, then lightly coat with flour on each side. Warm a cast-iron skillet over medium heat. Add the oil and 1 tablespoon butter. Once hot, sear the steaks with thyme sprigs on top for 4 minutes per side (or to your desired donenesssee Cook's Note).
3. Remove steaks to rest on a plate; discard thyme. Add the reduced wine mixture to the skillet (no wiping needed) and simmer over medium heat, scraping up browned bits with a wooden spoon.
4. Stir in balsamic vinegar and simmer until sauce coats the spoon, 2 to 5 minutes.
5. Off heat, swirl in remaining 2 tablespoons butter until glossy. Season to taste. Drizzle over steaks and garnish with microgreens.
6. For grilled asparagus: Toss spears with 3 tablespoons olive oil, juice of half a lemon, salt, and pepper. Heat a cast-iron grill pan over medium. Grill asparagus, flipping once, until tender and charred, about 4 minutes. Finish with more salt and lemon. Serve alongside the steak for an irresistible duo.

Pro Tip: Use a digital instant-read thermometer for perfect donenessprobe from the side into the center: 130F for medium-rare, 140F for medium, 150F for medium-well.

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