Valentine’s Day has never been a big event for me and frankly I never enjoyed the “holiday” until I stopped dating… how do I say this… douchers… for obvious reasons. So, the past few years with Nate, we have always decided to do something low key and just spend time with each other. Nothing fancy or cheesy (although last year he got us a chocolate fountain, and it. was. awesome). This year was no different and Fresh Market happened to have filet mignon on special! Lucky us!
Now, ever since I studied in Italy, I have had a love affair with balsamic steak. Words don’t even do this dish justice. I can say that it is hands down the absolute best meal I have ever had. EVER. Of course, I can’t replicate what Italy had to offer, but I sure can try!
Although this was not the first time I had made balsamic steak, I will say it was the most delicious. To compliment the steaks, we also had roasted rosemary baby dutch yellow potatoes and roasted lemon garlic broccoli. We also had a few fantastic old fashions, thanks to Nate and his new found love for the art of mixology. It was fun to cook while he made drinks and then we enjoyed some cookie cake after our lovely little dinner. Perfection 🙂
Balsamic Filet Mignon(or any cut of steak, if you prefer to save some dollars)
1 tablespoon Worcestershire sauce
4 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 teaspoons rosemary
2 cloves garlic
Salt and pepper, as desired
2 filet mignons (4-6 oz.)
1 tablespoon extra virgin olive oil
Gia Russsa balsamic glaze
Mix Worcestershire sauce, balsamic vinegar, olive oil, rosemary, and garlic for the marinade. Place the filets in a shallow dish (like a glass casserole dish) and pour the marinade over them. Cover and refrigerate for 1 hour, flipping the filets after 30 minutes.
Heat 1 tablespoon extra virgin olive oil in a grill pan (we don’t have the luxury of a grill) on medium high. Place filets in the pan and cook about 8-10 minutes on each side for a medium rare filet. Cook a bit longer if you have a thicker cut or if you wish for a filet that is more well done (for shame).
Once cooked to your perfection, plate and drizzle the balsamic glaze over the filets. Sprinkle a dash of sea salt and enjoy!