Balsamic Filet Mignon and Cider Cheese Fondue

Balsalmic Filet Mignon

2 (4 ounce) filet mignon steaks
freshly ground black pepper to taste
sea salt to taste

1/2 cup balsamic vinegar
1/4 cup dry red wine
1-2 cloves crushed garlic
1 tsp brown sugar

Allow steaks to rest for an hour at room temperature before salting & peppering. Broil until done to your liking, then remove them from the oven and allow to rest again. While the steaks rest, combine the ingredients for the balsalmic glaze in a saucepan.  Bring to a boil, then lower heat to low to low-med and allow the glaze to reduce until thickened (about 10 minutes).  Drizzle the balsamic glaze over the steaks and serve. 

Cider Cheese Fondue

1 cup apple cider or apple juice **

2 cups shredded or cubed Cheddar cheese

1 cup shredded or cubed Swiss cheese

1-2 cloves crushed or chopped garlic

1 tablespoon cornstarch

1/8 teaspoon pepper

1 (1 pound) loaf French bread, cubed

 

In a large saucepan, bring cider to a boil. Reduce heat to medium-low and add garlic. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread cubes, sliced apples and/or the Balsamic Filet Mignon.

**  I prefer to substitute this wine for the cider/juice.