Good Morning America Recipes

Filet Mignon with Chocolate Balsamic Reduction and Asparagus

Enjoy a Steak Dinner This Holiday

GMA Recipes
|
Servings:2
Difficulty: Easy
Cook Time: min

Show someone you care with this delicious steak.

Ingredients

  • 2 x 1" thick filet mignon steaks, aged angus
  • 6 tablespoons aged balsamic (minimum 7 years old)
  • 1 teaspoon dark chocolate, finely grated
  • 6 tablespoons maple syrup
  • Fleur de sel
  • Freshly cracked pepper
  • Olive oil
  • Asparagus:
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • Hot chile flakes, to taste
  • 20 asparagus spears, hard ends removed
  • 2 tablespoons low-sodium tamari
  • Freshly-ground black pepper
  • Cooking Directions

    Filet Mignon: Bring steaks to room temperature. Massage both sides with Fleur de Sel & freshly cracked pepper. Heat 1-2 tablespoons of olive oil in a frying pan over medium-high heat until almost smoking. Add the steaks to the hot pan. Sear the steaks for 2 minutes on each side. Reduce the heat to medium-low and cook the steaks for another 2 minutes per side. Tent the cooked steaks in aluminum foil and let them rest for 10 minutes.

    Asparagus: Heat the olive oil over medium heat. Add the minced garlic and chile flakes, fry until the garlic is a golden color, about 2 minutes. Throw in the asparagus, tamari, and black pepper, to taste and saute for 10 minutes, or until the asparagus is tender.

    Balsamic reduction: Heat a small pot on medium; add the 6 tablespoons of aged balsamic and 6 tablespoons of maple syrup. Simmer for 5-7 minutes, until consistency is syrupy and coats the spoon. Add 1-2 tablespoons of finely-grated, semi-sweet dark chocolate. Stir to melt for 1 more minute, remove from heat. Serve immediately, this stuff gets gummy.

    Slap the grilled filet mignon on a plate, drizzle with Chocolate-Balsamic reduction, and serve with love??? or french-fries. Whatever.

    Recipe Summary

    Main Ingredients: filet, balsamic, dark chocolate, maple syrup, fleur de sel, olive oil, asparagus

    Course: Main Course


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