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Caramelized Shallot Sauce for Filet Mignon


Cooking Time:

10 minutes


Serves 2


  • 1 T. olive oil
  • 4 cloves of garlic, minced
  • 6 oz. shallots, halved
  • 2 T. sugar
  • ¼ c. balsamic vinegar
  • ½ c. chicken stock
  • ½ c. beef stock
  • 1 T. chopped fresh thyme


Heat oil in heavy large skillet over medium heat. Add shallots and sauté 15 minutes. Sprinkle with sugar and stir until shallots are golden brown, about 5 minutes. Add vinegar and boil until reduced to syrup consistency, about 1 minute. Add both broths and boil until liquid is reduced to sauce consistency, about 10 minutes. Add thyme and season with salt and pepper to taste.