Filet Mignon with Rich Balsamic Glaze

By Addie

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

Ingredients

• 2 (4 ounce) filet mignon steaks
• 1/2 teaspoon freshly ground black
• Pepper to taste
• Salt to taste
• 1/4 cup balsamic vinegar
• 1/4 cup dry red wine

Details

Adapted from allrecipes.com

Preparation

Step 1

Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.

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.

Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
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REVIEWS: (686)

Made this a couple of times and husband and I both love it for flavor, juiciness and simplicity. Tonite I substituted little loin lambchops for the beef filets. No changes to anything but on a whim I added a little dried rosemary to the pan when I added the balsamic vinegar and wine. Just as great as the original for lamb lovers!

Soooo YUM! Had no brown sugar so added turbinado. While steak rested, added pat of butter & reduced sauce. A HUGE keeper!

Super tasty and easy recipe. I followed the recipe exactly and it came out wonderfully. Great savory flavor.

The flavor was great but the sauce did not thicken up like I had hoped!

I think 1/2 tsp of pepper in the sauce plus the pepper on the steaks (I season mike with salt/pepper AND garlic) overpowers only 2 steaks, plus the sauce had TOO much bite of vinegar and it came out a bit thin the first time. 2nd time tweaks: I reduced the pepper to 1/4 tsp and added 2 TB of sugar to the sauce and it was much better. The sugar took down some of the bite and when it carmelized it make the sauce more like a glaze and not just a reduction. The rating is for the as written version. For me it is a keeper with the added sugar, and I also serve it topped with a little blue or goat cheese. One poster said there is no need to add sugar if you use GOOD balsamic vinegar.. While that is true.....GOOD balsamic vinegar is also very expensive. I used good red wine (drink the rest with the steak!) but grocery store balsamic....so even the middle of the road stuff (better grocery store balsamic) has some bite to it.So...the 4 is an average.I give it a 3 as written and a 5 half the pepper and adding sugar. It was a big hit here as version two.

I made this recipe exactly as it is written because that gives you an honest review. The flavor is delicious and I will make this again. I put the balsamic/red wine and brown sugar in a sauce pan and brought it to a gentle boil while my steaks were being browned. I added the sauce to the meat , covered it and simmered it on low for 4 1/2 minutes. I used thick steaks. After removing the steak I turned the heat up a little and reduced the liquid until it was lightly thickened. The flavor was richer than had I not done that. This was restaurant quality flavor. The steak was tender and juicy as well. Thanks for another delicious addition to my recipe box.

I'm not sure whose review I followed, but, he was spot on. Rest and season the steaks as suggested, sear (all sides) and then follow through. Why add brown sugar? The reduction is already so sweet and who needs the extra calories? You do need buy a GOOD balsamic. I paid $16 for mine. Go good on the wine. Coppola Claret was my first go around. This review is from someone who was frightened to cook steak. I am now empowered.

It is the best, third time to make everyone I make for loves it, only thing I do different is add teaspone of Brown Sugar, makes it great.

Excellent! Made it on Valentine's day.