Pomegranate Balsamic Glaze Fillet Mignon

• Cooking time  20 minutes
• Servings 6


6 small filet mignon steaks, about 2 inches thick
2 teaspoons canola oil
1 garlic clove, crushed
1 pack fresh herbs (thyme, rosemary , or oregano)
2 tablespoons butter, at room temperature
1 teaspoon Dijon mustard
1/2 cup soy sauce
1/2 balsamic vinegar
1 cup pomegranate juice
3 teaspoons of sugar


Pomegranate Balsamic Glaze Fillet Mignon


1. Sear the fillets at high heat on a saucepan. Add salt and pepper.

2. Finish them in the oven for 15 minutes at medium heat. Let them rest 5-10 minutes.r.

3. Meanwhile reduce on a saucepan, the pomegranate juice, soy sauce, sugar and balsamic vinegar.

4. Add mustard, fresh herbs and garlic cloves. Once the sauce get a syrupy constancy add butter and remove from heat. Dispose de garlic and the herbs.

5. Serve the fillets with the sauce on top on a warm plate.

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