Balsamic-Glazed Filet Mignon Recipe

Jump To Recipe
Avatar Author's default profile picture
Recipes.net Team Published: June 1, 2020 Modified: September 28, 2020
Balsamic-Glazed Filet Mignon Recipe

Pair steak with classic sides like mashed potatoes and steamed green beans. Put this filet mignon recipe together easily enough for a weeknight meal. It’s sophistication makes it worthy to serve to your guests.

How To Make Balsamic-Glazed Filet Mignon

No ratings yet

This classy dinner serves beef tenderloin steaks with a deliciously rich balsamic vinegar sauce.

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Serves:
Advertisement
Continue Reading Below

Ingredients

  • 4 oz beef tenderloin steaks
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • cooking spray
  • 2 tsp garlic, minced
  • tsp red pepper, crushed
  • 3 tbsp dry sherry
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp balsamic vinegar
  • 2 tsp honey

Instructions

  1. Sprinkle both sides of steaks evenly with salt and black pepper.
  2. Heat a large non-stick skillet over medium-high heat.
  3. Coat pan with cooking spray.
  4. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
  5. Remove steaks from pan; keep warm.
  6. Add garlic and red pepper to pan; sauté 30 seconds.
  7. Add sherry to pan; bring to a boil.
  8. Cook 30 seconds.
  9. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally.
  10. Reduce heat, and cook 1 minute.
  11. Serve with steaks.
Advertisement
Continue Reading Below
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Recipes

Steak Au Poivre Recipe- Tender filet mignon with peppercorn crust and cognac cream sauce.
Steak

Steak Au Poivre

Make juicy peppercorn-crusted steak topped with a liquor-infused dijon cream…
Total 1 hr
Advertisement
Continue Reading Below
Comments

    Leave a comment

    Replying to