Balsamic Glazed Filet Mignon Recipes

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FILET MIGNON WITH RICH BALSAMIC GLAZE



Filet Mignon with Rich Balsamic Glaze image

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

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 (4 ounce) filet mignon steaks
½ teaspoon freshly ground black pepper to taste
salt to taste
¼ cup balsamic vinegar
¼ cup dry red wine

Steps:

  • 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.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g

BALSAMIC-GLAZED FILET MIGNON



Balsamic-Glazed Filet Mignon image

Make and share this Balsamic-Glazed Filet Mignon recipe from Food.com.

Provided by dicentra

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 (4 ounce) beef tenderloin steaks
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
cooking spray
2 teaspoons minced garlic
1/8 teaspoon crushed red pepper flakes
3 tablespoons dry sherry
2 tablespoons low sodium soy sauce
1 tablespoon balsamic vinegar
2 teaspoons honey

Steps:

  • Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat.
  • Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
  • Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds.
  • Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.

Nutrition Facts : Calories 391, Fat 26.7, SaturatedFat 10.8, Cholesterol 80.5, Sodium 503, Carbohydrate 5.7, Fiber 0.1, Sugar 3.5, Protein 20.8

FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE



Filet Mignon with Balsamic Syrup and Goat Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 28m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese

Steps:

  • Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
  • Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
  • Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

FILET MIGNON WITH CHERRY-BALSAMIC REDUCTION



Filet Mignon With Cherry-Balsamic Reduction image

While visiting Los Angeles, I found this recipe on a card that you can pick up at the local grocers. This particular combination of meat and fruit had me intrigued so I brought it back for use at some later point. Filet mignon is pricey so this is certainly a special occasion food. Planning to serve it with roasted potatoes and maybe some nice asparagus.

Provided by justcallmetoni

Categories     Cherries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
2 shallots, chopped finely
1 large garlic clove, minced
1/3 cup dry red wine (shiraz or zinfandel)
1/3 cup balsamic vinegar
2 tablespoons cherry preserves
1 cup frozen dark cherries, thawed
4 (5 ounce) filet mignon
1/8 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat olive oil in a small heavy metal or ceramic saucepan. Add shallots and cook until they are soft and wilted, not browned (about 3 minutes). Add garlic and stir for 30 seconds. Add the wine, preserves, vinegar and cherries. Increase the heat to bring the sauce to a light boil, stirring occasionally. Let the sauce reduce to half the original amount (about 10-12 minutes). It should get thick and syrupy.
  • When the sauce is almost done, preheat broiler. Pat steaks dry and sprinkle salt and pepper on both sides of the steaks. Broil to the desired level of doneness.
  • For rare steaks: cook 2 1/2 minutes per side; for medium rare, cook 3 minutes per side; for medium, cook 3 1/2 minutes per side; for medium well, 4 minutes per side.
  • To serve, serve steaks on a serving platter and sauce on the side. Or you can spoon sauce over each steak served on individual plates.

Nutrition Facts : Calories 484.4, Fat 33.3, SaturatedFat 13, Cholesterol 99.2, Sodium 147.6, Carbohydrate 15.3, Fiber 0.9, Sugar 9.6, Protein 26.5

PORT WINE BALSAMIC FILET MIGNON



Port Wine Balsamic Filet Mignon image

Years ago, I studied abroad in the beautiful city of Florence, Italy. During my 6 months in Tuscany I didn't have one bad meal--even the gas station food was something special. One evening my friend and I decided to treat ourselves to a beautiful steak dinner (on our parents' dime might I add, "Thanks, Mom!"). When the filet mignon came to the table it was covered in a sauce so dark, thick and luscious it almost looked like dark chocolate. Maybe it was the vino I was drinking but after the first bite I cried, I actually cried. The flavors were everything I wanted in a dish--the perfect balance of buttery, acidic, sweet, savory and umami. It was in that moment that I knew I had to recreate this dish at home. After some research and several taste tests, I got it! Now this dish has become one of my husband's favorites and we enjoy it together every Valentine's Day. It's the perfect date night meal you are sure to enjoy!

Provided by Danielle Sepsy

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 14

1 1/2 cups ruby port
1/2 cup dry white wine
Two 8-ounce pieces filet mignon (tenderloin steak)
Kosher salt and freshly ground black pepper
2 to 3 tablespoons all-purpose flour
1 tablespoon olive oil
3 tablespoons unsalted butter
4 sprigs fresh thyme
2 tablespoons quality balsamic vinegar
Microgreens, for serving
1 bunch very thin asparagus, tough ends removed
3 tablespoons olive oil
1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
  • Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
  • Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
  • Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
  • Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
  • For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.

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