Reviewed: Aug. 26, 2009

this was pretty good a little sweet for me.

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Reviewed: Aug. 22, 2009

Quick and easy to prepare. I took the advice of the others and doubled the recipe yet, I added mixed garlic, brown sugar and some butter to the glaze. Upon first tasting, I could tell that the doubling of the balsamic vinegar was a mistake and also if I would have added more brown sugar, the flavor would have been perfect. Either way, my husband enjoyed it and I WILL make this again!

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HannahB

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 10, 2009

I enjoyed the flavor. My husband likes his steaks more crisp on the outside. I did sear them early on, but maybe would make sure to do more of that next time before adding the sauce.

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RoadyJane

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Reviewed: Aug. 6, 2009

This recipe is exceptionally delicious. I took the advice of others and doubled the sauce ingredients, used a T. of brown sugar, and swirled in a T. or so of butter to finish the sauce on high heat AFTER removing the steaks to a platter. I used a stainless steel fry pan and cranked the heat to super-high; my steaks became crusty and deeply browned. After browning, I removed them to a plate where I loosely draped foil over them. With the heat still on high, I added the balsamic, wine, garlic, salt and pepper and SCRAPED THE FROND from the bottom of the pan. For folks whose sauces remained watery, I suggest that this technique be used in the future. It is vitally important, as well, to use real aged balsamic, as it is pretty viscous with which to begin and helps create the desired glaze. The pat of butter added after the sauce was reduced further tightened my sauce to perfection. Don't be skimpy on the salt and pepper, either! I'm looking forward to making this again and urge others to do the same.

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L. A. Flynn

Cooking Level: Intermediate

Home Town: Middletown, Rhode Island, USA

Living In: Llano, California, USA

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Reviewed: Aug. 3, 2009

Man, I have never cooked a steak before and this turned out great! Thanks to all the reviewers before me who lent their wise words to this recipe. Let the meat rest after marinating it in salt, pepper and a mixture of roasted garlic/red pepper. Also poured some balsamic vinegar over the meat (my cut was round of eye and sandwich steak) to loosen up the meat for a bit. WARNING: If you're marinating overnight, don't pour on the vinegar until several hours before cooking. Since I didn't have any dry red wine (hey, I'm kinda underage), I simply added some brown sugar to the balsamic vinegar when cooking. It turned out delicious! My brother and I served these to our parents (it was their anniversary dinner) with a side of garlic mashed potatoes, broccoli and bruschetta. Yum yum yum. Thank you for such an easy recipe!

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andy

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Reviewed: Jul. 16, 2009

Made this last night, and added brown sugar as some have suggested (2 tbsp). SO GOOD!!! My bf couldn't stop talking about it, and luckily I have 2 more steaks left, so we WILL be doing this again before Sunday. Would also be great sliced over salad, in a quesadilla, etc. I accidentally forgot the sauce on the stove after removing the steaks, but it was so nice and thick, it worked out perfectly. This one is a keeper!

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dr1979

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Reviewed: Jul. 13, 2009

I wanted to try something different for my filets and boy was I glad I did. I did add the brown sugar.... let steaks come to room temp and put fresh peper and garlic peper salt also I added 1/2 a jar of mushrooms to the onions while they cooked YUM

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theresad12

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Reviewed: Jul. 12, 2009

So easy and so tasty. We had a bottle of wine and a bunch of steaks, so we did this a couple of times last week. This is a super easy way to impress guests for dinner. We did the exact times as listed in the recipe, but doubled the liquid and reduced it for a sauce. Yum!

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wesleysmom

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Reviewed: Jul. 6, 2009

This was delicious and so fast! I also rubbed the steaks with some olive oil and garlic prior to pan frying them. They were moist and tender!

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Sam

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Reviewed: Jul. 2, 2009

We loved this! I used marsala wine instead of red and added some brown sugar. We grilled the steaks vs. doing them in the pan. We rubbed the steaks with a little olive oil, fresh minced garlic, a little salt and cracked black pepper. We served the sauce on the side to dip the steaks into.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jun. 27, 2009

This was incredible. No left overs with this baby.

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Lisa C.

Cooking Level: Expert

Home Town: Dundalk, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jun. 25, 2009

I too was VERY skeptical of putting a filet in a skillet. It was cooked perfectly!!! Very tender and juicy. The sauce was excellent - I had had a similar recipe at an expensive restaurant - it was wonderful to recreate this dish at home. I also added 1T. brown sugar but followed the recipe as written. Thanks for a keeper!

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Tara South

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Reviewed: Jun. 23, 2009

This is best when it is grilled (I use the good 'ol fashion charcoal). I made this for my mom for Mother's Day and we loved it! Don't use the cheap Balsamic vinegar because it will taste bad, use the good stuff (come on its filet mignon people!). I used aged 10 yr old balsamic and a good red wine. Again, don't use cooking wines, if you wouldn't drink it, don't cook with it. If the glaze is prepared correctly, you get the great flavor of both the balsamic and the red wine.

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majykman

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Reviewed: Jun. 21, 2009

This was delicious! Some changes that I made were to sear the filets in butter and I added a little bit of brown sugar to the balsamic glaze at the end. I also significantly reduced the balsamic, it wasn't reduced enough in the time alotted. This recipe is so easy and so good. Make sure you have candles handy if you are having guests because our house smelled like vinegar for a while.

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cookinandluvinit!

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Reviewed: Jun. 21, 2009

awesome recipe

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tkyoshiwife

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Reviewed: May 27, 2009

Overwhelms the flavor of the filets.

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Tiffany

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Reviewed: May 23, 2009

Total hit at my last party. Here's how I do it. I buy THICK steaks (1 1/2") and toss them on a very hot grill for 2 minutes each side to get some char. Then I put them in the balsamic mix (1 cup merlot, 1 cup GOOD balsamic for every 2 steaks). I cook them for about 20-25 minutes in that mixture then take the sauce and further reduce it over high heat for 5 minutes. While that is happening, I take crumbled gorgonzola (thank you previous reviewer) and put it on top and broil for a minute or two to melt. Drizzle the sauce over the top and Volia! Great, medium-cooked steaks. I pair with creamed spinach (search for "cheesy creamed spinach") and garlic mashed potatoes (search "Garlic mashed potatoes secret recipe"). Always good!

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CORPKID

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Orlando, Florida, USA

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Reviewed: May 21, 2009

This was not that good, I had nice ingredients, made the balsamic reduction, and tasted it! it had no taste other than vinegar, then i tried to livin it up with some more black pepper and garlic but it wasnt working. no thank you

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daysxdesign

Cooking Level: Expert

Living In: Grapevine, Texas, USA

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Reviewed: May 17, 2009

Good flavor, and extremely easy. I tend to like my steaks rare though, and the cooking time made my steaks come out medium, so I might cut it down to 2.5-3 minutes tops next time.

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Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: May 15, 2009

I was pretty impressed with the simplicity and flavor of this recipe. I saw that many people added "their own touch" to the recipe, but I think it's best left alone. I tried to change it, and although the changes were very good too (in a way it's hard to mess this one up), I think adding anything takes away from the tangy punch of the glaze. I served my filet mignon with rosemary gnocci (bought at the farmer's market) and zuccini sauteed in garlic-flavored olive oil. The whole meal takes about 10 minutes to cook, and is pretty light and satisfying.

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apple217

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Filet Mignon with Rich Balsamic Glaze

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