Filet Mignon in a Cherry and Wine Reduction

Summary: This is such a simple yet sophisticated and über-flavorful meal. Use best-quality filets, preferably from grass-fed happy cows.

Yield: serves 2


  • 2 filets, roughly 6 ounces each
  • salt, freshly ground black pepper and thyme for seasoning
  • ½ cup red wine
  • ¼ cup balsamic vinegar
  • 2 tablespoons butter
  • ¼ cup dried sour cherries
  • ¼ teaspoon sugar


Preheat your oven to 385° Fahrenheit. Pat dry the steaks and sprinkle them liberally with salt, pepper and thyme leaves (I used dried thyme but you can use fresh). Set aside.

Into a small saucepan set over medium heat, pour the wine and vinegar and reduce by half.

In a 10" skillet set over high heat, melt the butter. When it's quite hot, sear the filets on each side until you've got a beautiful browning about ¼" deep. Brush the steaks with some of your wine-vinegar reduction, and slide the skillet into the preheated oven. Flip the steaks once during cooking (around 15-20 minutes).

To the saucepan which contains the wine-vinegar reduction, add the cherries and sugar. Stir over medium heat until warmed through and somewhat thick. Remove from heat and cover.

When the filets register your preferred temperature for doneness, carefully remove the skillet from the oven. Place each steak on a plate and drizzle the cherry reduction sauce over them. Serve immediately!