Steak and balsamic strawberries


This  is definitely an unusual method of preparing a good steak but definitely worth a go! It is  from and I adapted slightly because I did not use filets mignon as tge original recipe stares, but rather a goid steak filet. The recipe says to discard the balsamic strawberry liquid but why throw away a good thing? I used it in a salad and added some salt and parsley. It was excellent.

2 cups strawberries, sliced
1/4 cup brown sugar
1/4 cup balsamic vinegar
1 tablespoon olive oil
4 (6 ounce) beef tenderloin filets
salt and pepper to taste
1 tablespoon chilled butter
freshly ground black pepper to taste

10 m
15 m
Ready In
1 h 25 m
Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally.
Preheat an oven to 400 degrees F (200 degrees C).
Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. Transfer the steaks to a platter, and tent with foil to rest.Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid.[Keep the liquid] Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper. 

For the salad, I chopped some cucumbers and red peppers and tossed them in the strawberry balsamic liquid with some salt, pepper and parsley.


Enjoy! Xxxx Natascha

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