Hi Everyone, Today for #SundaySupper we teamed up with The Beef Checkoff to serve you healthy dishes using beef. Today I went for a more elegant, romantic dinner. I wanted to serve up a healthy grain, fresh fruit and of course the star of the show Certified Angus Beef Filet Mignon with an easy cherry sauce.
- 4 (4) 1-inch thick Filet Mignon
- Olive oil
- 1 tbsp. garlic, divided
- 1 cup Merlot or Burgundy wine
- ¼ cup balsamic vinegar
- 2 cups of fresh Bing cherries, rinsed, pitted or frozen that is thawed
- 2 tsp. sugar
- 4 cups brown rice, cooked
- 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.
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