Reviewed: Sep. 16, 2008

I really loved this recipe. I made it as part of a surf n turf with a lobster tail and he devoured the steak before touching anything else on the plate. I only gave this four stars because I used some suggestions from other reviewers to add a little sugar to the sauce and double the vinegar, top the steaks with gorgonzola and broil. As written it is a good start, with modifications it was incredible with the mix of flavors.

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Amalfia

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Reviewed: Sep. 14, 2008

Excellent! We cooked it a little longer than specified (I don't eat pink meat) and added a little brown sugar to sauce - - wonderful!!

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Little Southern Mama

Cooking Level: Expert

Home Town: Lagrange, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 7, 2008

I let my filets rest while I prepared all of the other parts of my meal, approximately 1 hour, helps keep the meat tender, like others have said. Then I salt(sea salt) & peppered them. I decided to pan fry them, as called for in the recipe, and they turned out beautiful. (Thank God, since they where Omaha filets) I did not cook the steaks in the balsamic glaze. I listened to the other reviewers, and I'm glad I did. I doubled the amount of balsamic, added a bit of brown sugar & garlic, used merlot and doubleed it, & reduced it on the stovetop for about 10 minutes until it was kinda thick, I started this before putting the filets on at all. After the filets had cooked, a poured the glaze over them, and it was amazing. My better half can't wait for our next anniversary!

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Tanya

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

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Reviewed: Aug. 17, 2008

I made this the way IMVINTAGE suggested and it was AWESOME!!! It's my husband's favorite. I top with Blue Cheese and broil for about a minute and it's a great combination with the glaze.

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Shannon

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2008

This is delicious. It is very good with no changes. Even a finicky, hard to please, friend of ours loves this! It makes an excellent "special occasion" meal that isn't that time consuming or difficult to make. You will like this one!

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Abbie A

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Reviewed: Aug. 16, 2008

This was easy to do and turned out beautifully. I made it for Valentines Day and it was a hit. I took other peoples advice to let the steaks sit for 20 minutes out of the fridge before cooking, but then followed the recipe exactly. Very nice dish.

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JJ

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

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Reviewed: Jul. 31, 2008

I was sorely disappointed in this. I love filet and I love balsamic vinegar, so I thought it would be a match made in heaven. Not so much... The balsamic completely overpowered the filet, which is such a heavenly meat, it begs for its own flavors to be showcased. Very, very disappointing,

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LadyDelilah

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 22, 2008

Fantastic recipe. Balsamic is one of our favorites to cook with so I couldn't resist trying it, if you love the flavor of Balsamic, you will love this recipe.

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StacyG

Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 15, 2008

SO good and easy!

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andrea

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Reviewed: Jul. 14, 2008

Wonderful!

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misch839

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Reviewed: Jun. 30, 2008

great balsamic flavor recomend buing top of line cut from specialty butcher if you want to really impress

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baronhunter

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 25, 2008

I made this for me and hubby and loved it. I don't know if there is a difference between balsamic vinegar and distilled vinegar, but I used distilled and it still came out great. It wasn't a glaze...more like a sauce...but it was still yummy. Would try this recipe again. :)

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Georgina

Cooking Level: Intermediate

Home Town: Mannheim, Baden-Württemberg, Germany

Living In: Hampton, Virginia, USA

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Reviewed: Jun. 23, 2008

I liked this, but i made the sauce on the stove seperate from the steak. I grilled the steak to medium on grill with just olive oil, salt and fresh ground pepper. Sauteed the vinegar, wine, and added a little honey until reduced. It thickened up after sitting for a little while. I enjoyed it with a baked potatoe and a glass of wine.

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Cookerof2

Cooking Level: Beginning

Home Town: Winfield, Pennsylvania, USA

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Reviewed: Jun. 17, 2008

Great! Took others advice and simmered the glaze alone until thick. I wanted a syrup so it needed to simmer longer than the steaks. It smelled horrible while cooking, but tasted great. Used a cab-sav and the sweet-tanginess of the wine was a nice balance. Never cooked steaks on the stovetop before and they turned out great. Be sure to let them rest before eating and they'll taste even better.

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HOBBES7895

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

This was a good recipe. I was expecting something specatular but it wasn't. It was easy and fast, though. Thanks.

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Marianne Gillette

Cooking Level: Expert

Home Town: Little Silver, New Jersey, USA

Living In: Johnsburg, New York, USA

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Reviewed: May 27, 2008

I followed the recipe completely except I let the steak sit for an hour like others suggested and I wasn't too happy with the results. The steak itself was amazing but the vinegar was just so strong I couldn't stand it. Not sure if or what I did wrong, but the sauce was just too overwhelming.

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MandaPanda1331

Cooking Level: Beginning

Home Town: Fort Wayne, Indiana, USA

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Reviewed: May 21, 2008

Really good recipe, but, as others mentioned, one needs to be careful when cooking balsamic vinegar!

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medusa

Cooking Level: Intermediate

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Reviewed: May 18, 2008

I really liked this recipe a lot. We also opted to grill the filets after letting them sit for about an hour with a garlic, salt and pepper rub. Wthin the final minutes, we added a bleu cheese and butter compound. While the filet was grilling, I reduced red wine, balsamic vinegar and brown sugar. My mixture was not quite thick enough, so I added a little corn starch as well, which helped. The gorgonzola mixture was imperative to complement the wine reduction sauce. The flavors were wonderful!

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kharris8

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Reviewed: May 14, 2008

I got scared by everyone else's suggestions, so I just seared the staek in the pan first (1 min on each side) and then broiled it until it was done...about 3-4 min on each side. I didn't have brown sugar like I thought, so I put a pinch of regular sugar in with it. It didn't get syrupy, but was still really good! Maybe I'll try this the way the recipe says next time!

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christa912

Cooking Level: Intermediate

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Reviewed: May 13, 2008

this is great! I didn't have any red wine in the house, so i used some marsala cooking wine instead. i also cooked the steaks for a little longer. The sauce never really became a glaze, but it may be because of the cooking wine. We used the sauce to dip the steaks in because it was so good!

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DJ

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Vinings, Georgia, USA

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Filet Mignon with Rich Balsamic Glaze

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