Best Balsamic Glazed Filet Mignon Recipes

Balsamic-Glazed Filet Mignon image

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

BALSAMIC-GLAZED FILET MIGNON image

Number Of Ingredients 10

4 (4 ounce) beef tenderloin steaks
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 teaspoons bottled minced garlic
1/8 teaspoon crushed red pepper
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 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; saute 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.

Easy Balsamic-Glazed Filet Mignon image

Provided by @MakeItYours

Number Of Ingredients 1

2 (4- to 6-ounce) filet mignon steaks 1/2 teaspoon each kosher salt and freshly ground black pepper 1/2 Tablespoon vegetable or canola oil 1/4 cup balsamic vinegar 1/4 cup dry red wine

Steps:

About 45 minutes before cooking, remove steaks from refrigerator and pat dry on all sides. Season both sides with salt and pepper. Let rest at room temperature.
When ready to cook, add oil to a large nonstick skillet over medium-high heat. Pat all sides of steak dry again. Place steaks in the hot pan and cook for 2 minutes on each side, or until browned.
Reduce heat to medium-low, and add balsamic vinegar and red wine with steaks. Cover and cook for 3 minutes on each side, basting with sauce when you turn the meat over.
Remove steaks to two warmed plates and let sit for 5 minutes. Just before serving, spoon balsamic glaze over each steak.
Enjoy!