Filet Mignon with Balsamic Glaze Recipe

Introduction

This Filet Mignon with Balsamic Glaze is a simple yet elegant dish perfect for a special dinner. Tender, perfectly seared steaks are enhanced by a sweet and tangy balsamic glaze that brings the whole meal together.

Ingredients

• Two 8-ounce filets
• Salt and pepper
• Olive oil
• 3 tablespoons unsalted butter
• 1 cup balsamic vinaigrette
• 2 to 3 tablespoons brown sugar

Instructions

1. Step 1: Preheat the oven to 425 degrees F.
2. Step 2: In a medium skillet, drizzle a little olive oil and add 1 tablespoon of butter. Heat over medium-high.
3. Step 3: Pat the steaks dry with paper towels. Season all sides generously with salt and pepper.
4. Step 4: Place the steaks in the hot skillet, cooking each side for 2 minutes to brown all sides evenly.
5. Step 5: Turn off the heat and place 1 tablespoon of butter on top of each steak.
6. Step 6: Transfer the skillet to the oven and cook the steaks for 5 to 7 minutes until medium rare.
7. Step 7: While steaks cook, prepare the balsamic glaze. In another skillet over medium heat, simmer the balsamic vinaigrette.
8. Step 8: Add brown sugar to the vinaigrette and stir occasionally for about 10 minutes until slightly thickened.
9. Step 9: Remove glaze from heat and stir in 2 tablespoons of butter. Let sit for a few minutes.
10. Step 10: Once steaks are done, let them rest for about 5 minutes if you can, then pour the balsamic glaze over and serve immediately.

Tips & Variations

• For a richer flavor, use homemade balsamic vinaigrette or a high-quality store-bought version.
• Letting the steaks rest after cooking helps retain their juices and keeps them tender.
• Try adding fresh rosemary or thyme to the skillet when searing for an aromatic touch.
• Swap brown sugar for honey in the glaze for a different sweetness profile.

Storage

Store leftover steaks in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking. The balsamic glaze can be stored separately in the fridge and gently warmed before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the filet mignon without an oven?

Yes, you can cook filet mignon entirely on the stovetop by searing on high heat and then lowering to medium heat to cook through. However, the oven finish helps cook evenly and retains juiciness.

How do I know when the steaks are medium rare?

Medium rare steaks should reach an internal temperature of about 135°F (57°C). You can use a meat thermometer or check by touch; the steak should feel slightly firm but still springy.

Filet Mignon with Balsamic Glaze Recipe

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★★★★★

4.8 from 628 reviews

This elegant Filet Mignon recipe features perfectly seared and oven-finished steaks topped with a luscious balsamic glaze. The combination of tender, juicy beef with a sweet and tangy glaze makes for an impressive yet simple meal, ideal for special occasions or a gourmet dinner at home.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Dinner
• Method: Oven
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak

• Two 8-ounce filet mignon steaks
• Salt and pepper, to taste
• Olive oil, enough to drizzle
• 3 tablespoons unsalted butter, divided

Balsamic Glaze

• 1 cup balsamic vinaigrette
• 2 to 3 tablespoons brown sugar
• 2 tablespoons butter

Instructions

1. Preheat Oven – Preheat your oven to 425 degrees Fahrenheit to prepare for finishing the steaks in the oven after searing.
2. Prepare Skillet and Steaks – Drizzle a small amount of olive oil and add 1 tablespoon of butter to a medium skillet. Place it over medium-high heat to heat up. Meanwhile, pat dry the steaks with paper towels and season all sides liberally with salt and pepper.
3. Sear Steaks – Place steaks in the hot skillet and sear each side for 2 minutes. Continue until all sides are browned. Turn off the stove heat and place 1 tablespoon of butter on top of each steak to add richness.
4. Oven Cook Steaks – Transfer the skillet with the steaks into the preheated oven. Bake for about 5 to 7 minutes or until the steaks reach medium rare doneness. Timing may vary slightly depending on oven and steak thickness.
5. Make Balsamic Glaze – While the steaks cook, in a separate skillet over medium heat, simmer 1 cup balsamic vinaigrette. Add 2 to 3 tablespoons of brown sugar and stir occasionally for approximately 10 minutes until it thickens slightly. Remove from heat and stir in 2 tablespoons butter; allow the glaze to sit for a few minutes to thicken further.
6. Rest and Serve – Remove the steaks from the oven and let them rest for about 5 minutes to redistribute juices, though some may prefer to serve immediately. Pour the balsamic glaze over the filets and serve with your choice of sides like baked potatoes and asparagus. Enjoy your meal!

Notes

• Use a meat thermometer to check steak doneness if you prefer precision: medium rare is about 130-135°F.
• Resting steaks after cooking allows juices to redistribute for maximum tenderness.
• You can adjust the sweetness of the glaze by varying the brown sugar amount.
• Balsamic vinaigrette is used as the base for the glaze for convenience; however, traditional balsamic vinegar can be substituted with adjusted sugar for a more intense flavor.
• Be cautious when transferring the skillet to the oven; use oven mitts as handles will be hot.

Keywords: Filet Mignon, Balsamic Glaze, Steak Recipe, Oven Steak, Elegant Dinner