6 beef filet mignons (approximately 7 oz. each), trimmed
2 Tbsp. Traditional Balsamic
2 cloves garlic, crushed
4 sprigs rosemary, bruised
1/4 c. Robust Extra Virgin Olive Oil (or Rosemary Olive Oil ...eliminate the rosemary sprigs if using the Rosemary Olive Oil)
1 tsp. coarsely cracked Peppercorns
Ingredients for Sauce:
1 c. onion, chopped into 1-inch pieces
1/2 c. carrot, chopped into 1 inch pieces
1/2 c. celery, chopped into 1 inch pieces
1/4 c. Mushroom &Sage Olive Oil
6 cloves Black Garlic, crushed
2 bay leaves
2 Tbsp. tomato paste
1/4 c. Sicilian Lemon White Balsamic
2 c. red wine, preferably Cabernet
1 1/2 quarts veal stock or chicken stock
salt and black pepper to taste
2 Tbsp. chive batons, cut 1 inch in length
Coat the filet Mignon steaks with a marinade combining the balsamic vinegar, garlic, rosemary, olive oil, and black peppercorns. Refrigerate 3 to 4 hours or overnight. Remove from refrigeration 1 hour before cooking and wipe excess marinade off the steaks.
In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned. Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring. Add the balsamic vinegar, and wine, bring to a boil, and simmer until reduced by two-thirds. Add the veal or chicken stock; bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine-mesh strainer. Cool and refrigerate if not using immediately. Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.
Light the grill and let the coals cook down to a medium-hot fire. Season the filet Mignon steaks liberally with salt and grill to the desired degree of done-ness, about 4 minutes on each side for medium rare. Remove to a rack and keep warm while sides are dished. Pour any juices from the filet Mignon steaks into the sauce and spoon the sauce over and around the steaks. Sprinkle with chive batons and serve immediately.
*Tested in Heart Health Cooking Class