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Meaty Main Course: Filet Mignon with Balsamic Glaze

If you want to impress family and friends with an extraordinary meal, why not cook the king of steaks, the filet mignon?

A great filet mignon requires little help, but just the right reduction sauce on it can really elevate the steak into something extraordinary and decadent. The trick to this glaze is to first use the wine and vinegar to deglaze the pan before adding in the shallots and rosemary. Serve the filet with a side of baby red potatoes, and some vegetables like perhaps some spinach sauteed with lemon juice and a hint of garlic. Keep reading below for this fantastic recipe…

Meaty Main Course: Filet Mignon with Balsamic Glaze

Filet Mignon with Balsamic Glaze

(makes 2 servings)


  • 2 tablespoons plus 1 tablespoon (set aside) butter
  • 2 filet mignon steaks
  • 1/2 teaspoon freshly ground pepper
  • salt to taste
  • 2 shallots
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine
  • 2 tablespoons rosemary, finely chopped


  1. Pat the steaks dry with a paper towel. Pepper and salt both sides of each steak to taste. Heat a skillet over medium-high heat. Melt 2 tablespoons butter, then add the fillets to the pan and allow to sear for 4 minutes, then flip and let sear for another 4.
  2. Transfer the filets to a plate, and keeping the burner on medium high. Melt the last tablespoon butter then add the shallots and saute for 3 minutes. Add the wine and vinegar to deglaze, using a spatula to scrape off the browned bits. Add the rosemary. Bring the mixture to a boil, and season with salt to taste. Turn the heat down to medium and simmer until the liquid is reduced by half.
  3. Return the fillets to the pan and cook to desired doneness, flipping halfway through. Plate the steaks with steamed vegetables and potatoes, then spoon the reduction over top of the steaks.
  4. Enjoy!

Recipe adapted fromAll Recipes

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