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Filet Mignon with Rich Balsamic Glaze

Filet Mignon with Rich Balsamic Glaze

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
LINDA W.

LINDA W.

This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  3. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
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Reviews

IMVINTAGE
1815

IMVINTAGE

5/8/2006

OK, I took liberty w/ this recipe & made a few changes. I let my filets rest for an hour (helps keep the meat tender...if you apply heat to chilled meat it shocks it & causes it to toughen up) before salt & peppering them (used Paula Deen's house seasoning). I also chose to broil mine & then pulled them out to rest again (this allows the juices to distribute evenly) before I started the balsamic mixture. I did not cook the steaks in the balsamic glaze, instead I doubled the amount of balsamic, added a bit of sugar & garlic (per previous reviews), used merlot but did not double it, & reduced it on the stovetop for about 10 minutes until it was kinda thick & syrupy. I topped my steaks w/ small amounts of crumbled gorgonzola cheese ...broiling for just a minute or two to melt the cheese. I plated the steaks & drizzled the balsamic "syrup" over the top. These were out of this world good! The sweetness of the glaze paired w/ the pungency of the cheese is a taste sensation that my hubby & I really enjoyed!!!!

JDVMD
1106

JDVMD

2/11/2004

Here's the trick to make this recipe work: We seasoned the filets with salt and fresh ground pepper and let them rest out of the refrigerator for 20-30 minutes; THEN, we grilled them. In the meantime, we mixed the balsamic vinegar, red wine (used Bordeaux) and a generous pinch of brown sugar. Let it reduce and then served in little sauce cups alongside the filets. My husband LOVED this. I didn't want to take the chance of ruining some great filets by cooking them in the wine/vinegar mixture since a lot of people were turned off by this in their reviews. By allowing it to reduce, it was a little bit thicker (still a bit too thin for me however) and you can merely dunk your bite into the sauce, thereby adjusting how much or little you would like. Will make this again because of the simplicity of the recipe.

J. Vincent
609

J. Vincent

1/30/2007

This glaze is the best sauce I've ever tasted. I think it's impossible to mess it up, you could put in any variation of the ingredients and it would still be tasty. I followed the recipe until the steaks finished, then took them out, and let the glaze cook down for about 3 minutes, adding brown sugar (1 to 2 tbsp.) and butter (1/2 to 1 tbsp). I forgot to double the recipe like everyone else mentioned, make sure you do! Not only is the sauce fantastic on the meat, but SO good with asparagus, dip bread in it, put it on potatoes. I'm going to make it over and over again.

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