Filet Mignon with Rich Balsamic Glaze

SUBMITTED BY: LINDA W. PHOTO BY: Allrecipes

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

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (254)

DIRECTIONS

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.

Wine Tip

Try with a Washington red wine like Cabernet Sauvignon or Merlot.

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REVIEWS

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Reviewed on May 8, 2006 by IMVINTAGE

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!!!!

31 users found this review helpful

Reviewed on Feb. 11, 2004 by JDVMD

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.

25 users found this review helpful

Reviewed on Jan. 15, 2004 by GINNYG

Excellent! I was looking for an easy way to cook a good filet...this was very easy and tasty! For the wine I used a bottle of italian red that we received as a gift. Served it with lobster tails and rosemary-roasted potatoes...will definately make again.

14 users found this review helpful

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