Description
Tender, juicy filet mignon covered in a simple cherry sauce served over a bed of brown rice. To complement the dish, add broccoli or asparagus.
Ingredients
- 4 whole (4) 1-inch Thick Filet Mignon
- Olive Oil
- 1 Tablespoon Garlic, Minced
- 1 cup Merlot Or Burgundy Wine
- ¼ cups Balsamic Vinegar
- 2 cups Of Fresh Bing Cherries, Rinsed, Pitted Or Frozen That Is Thawed
- 2 teaspoons Sugar
- 4 cups Brown Rice, Cooked
Preparation
Bring beef to room temperature and drizzle olive oil and garlic over the beef. Make sure it is evenly covered.
Meanwhile, in a large saucepan over medium-high heat, bring the wine and balsamic vinegar to a boil. Continue boiling approximately 15 minutes or until mixture is reduced to ½ cup. Add cherries and sugar. Cover on low heat for 10 minutes. Keep warmed until ready to serve. (Note: Taste test your sauce, add a little salt and pepper if needed)
Heat grill to medium low heat; add Beef Filet Mignon. Cook for 7 minutes; flip and cook until internal temperature reaches 130 degrees for medium doneness; approximately 5 – 7 minutes. Take steaks off of the grill; cover and let steaks rest for 5 minutes.
Add 1 cup of rice to each plate. Top the rice with a filet and top with cherry sauce.
