You don't need to go to a steakhouse to make the best filet mignon of your life. This filet mignon with balsamic glaze will quickly become a go-to in your special occasion rotation.
Balsamic Glaze for Steak Ingredients
These are the ingredients you'll need to add to your grocery list:
- Steaks: You'll need two filet mignon steaks for this restaurant-worthy recipe.
- Seasonings: This filet mignon is simply seasoned with salt and pepper.
- Balsamic vinegar: Of course, you'll need balsamic vinegar. It's the star of the show!
- Wine: Choose a dry red wine, such as cabernet sauvignon.
How to Make Filet Mignon with Balsamic Glaze
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this balsamic glaze for steak:
- Season the steaks: Sprinkle the filet mignon steaks with salt and pepper.
- Sear the steaks: Sear the steaks in a very hot pan until they're browned on both sides.
- Make the sauce: Reduce the heat to medium-low, then add the vinegar and wine. Cover and cook for about four minutes. Flip the steaks, baste with the sauce, and continue cooking for about four more minutes.
- Serve the steaks: Place the steaks on two warmed plates. Spoon the sauce over the meat and serve immediately.
What to Serve With Filet Mignon with Balsamic Glaze
Looking for some delicious serving inspiration? Explore our collection of 20 Best Side Dishes for Steak. These are a few of the mouthwatering recipes you'll find:
Allrecipes Community Tips and Praise
"This was outstanding," raves ILuvSoup. "I made it for a romantic dinner and it turned out so flavorful and delicious — it really enhanced the flavor of the filets! I didn't use a non-stick pan, so I did sear them in a little bit of olive oil, but other than that, I made these as written."
"Great recipe," says Susan Alburtus. "I doubled the sauce and it came out great. Wonderful, easy recipe that makes you look like a gourmet cook!
"This was delicious," according to peachz21. "I added minced garlic and sautéed mushrooms to the sauce and cooked until it was a thick glaze."
Editorial contributions by Corey Williams
Ingredients
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2 (4 ounce) filet mignon steaks
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½ teaspoon ground black pepper, or to taste
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salt to taste
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¼ cup balsamic vinegar
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¼ cup dry red wine
Directions
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Gather ingredients.
![Two cuts of steak with seasonings and sauces off to the side.]()
Allrecipes/Jasmine Comer
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Sprinkle both sides of steaks with pepper and salt.
![Two cuts of steak sprinkled with salt and pepper, resting on a white plate.]()
Allrecipes/Jasmine Comer
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Heat a nonstick skillet over medium-high heat. Sear steaks in the hot pan until browned, about 1 minute per side.
![Two steaks cooking in a skillet.]()
Allrecipes/Jasmine Comer
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Reduce heat to medium-low, and pour in balsamic vinegar and red wine. Cover and cook for 4 minutes. Flip steaks and baste with sauce; cover and cook for 4 minutes longer.
![Two finished steaks in a skillet having a finishing glaze spooned over them.]()
Allrecipes/Jasmine Comer
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Remove steaks to two warmed plates. Spoon a tablespoon of glaze over each steak and serve immediately.
![a close up view of a filet mignon topped with a balsamic glaze, plated with roasted asparagus and potatoes]()
Jasmine Comer/Allrecipes
Nutrition Facts (per serving)
| 367 | Calories |
| 26g | Fat |
| 6g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 367 | |
| % Daily Value * | |
| Total Fat 26g | 34% |
| Saturated Fat 11g | 53% |
| Cholesterol 81mg | 27% |
| Sodium 64mg | 3% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 0g | 0% |
| Total Sugars 5g | |
| Protein 20g | 41% |
| Vitamin C 0mg | 0% |
| Calcium 22mg | 2% |
| Iron 3mg | 17% |
| Potassium 402mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
