Sunday, April 13, 2008

Weekend Herb Blogging: Filet Mignon with Herb-Infused Port Wine Syrup and Balsamic Reduction


A mouth-watering recipe from my husband:

Filet Mignon with Herb-Infused Port Wine Syrup and Balsamic Reduction

2 filets of beef, bacon-wrapped or not
Salt & Cracked Black Pepper
1 cup Port
balsamic vinegar reduction
2 sprigs fresh rosemary
1 sprig fresh lavender
2 slices rustic bread (I prefer a garlic/olive loaf)

Simmer port with herbs until reduced to a syrup; remove herbs.
While syrup is infusing, season filets with salt and pepper and sear on a screaming hot grill 4 minutes on a side. If more doneness is required (for some yet-to-be-understood reason) place in a 375 degree oven for 5-10 minutes. Plate on a slice of rustic bread and drizzle with the infused port syrup and balsamic reduction. Garnish with additional rosemary, if desired.


This week, Weekend Herb Blogging is hosted by Jugalbandi .
Rules for Weekend Herb Blogging are here.

1 comment:

Kalyn said...

Mmmmm, it does sound delicious. I agree, cannot think of any reason you'd want more doneness!