Balsamic Glazed Filet Mignon

Name: Balsamic Glazed Filet Mignon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 filet mignon steaks; 1/2 cup balsamic vinegar; 2 tablespoons honey; 2 tablespoons olive oil; 2 cloves garlic, minced; Salt and pepper to taste; Fresh rosemary, for garnish

Highlighted under: Comfort Food

I can’t get enough of this Balsamic Glazed Filet Mignon! The combination of tender filet mignon with a tangy, rich balsamic glaze takes the classic steak dinner to a whole new level. I love how the marinade infuses the meat with flavor while keeping it juicy and perfectly cooked. Whether it’s a special occasion or just a weekend treat, this dish is bound to impress any steak lover. Plus, preparing it is easier than you might think, making it an ideal choice for both novice and seasoned cooks alike.

Created by

Emily

Last updated on 2026-01-22T10:49:28.040Z

When I first tried making Balsamic Glazed Filet Mignon at home, I was a bit intimidated. However, I quickly realized that this recipe is actually quite straightforward! The key is to let the filet mignon marinate for at least 30 minutes—this infuses the flavorful balsamic reduction into the meat. Plus, I recommend using a high-quality balsamic vinegar for the best results; the richness of the glaze really enhances the flavor of the steak.

One tip I picked up is to sear the steaks first in a hot pan to lock in the juices, then finish cooking them in the oven. This method ensures that the filet mignon comes out perfectly medium-rare, which is how I love it. Pairing it with a simple side of roasted vegetables elevates the meal just right!

        Why You'll Love This Recipe
        Succulent filet mignon drizzled with a luscious balsamic glaze.
Quick to prepare, making weeknights feel special.
Elevates any dinner party with its gourmet flair.

      

The Importance of Marinating

Marinating the filet mignon not only enhances the flavor of the meat but also tenderizes it. The balsamic vinegar contains acetic acid, which breaks down tough muscle fibers, resulting in a more succulent steak. I recommend allowing the filets to marinate for at least 30 minutes, but for best results, aim for a few hours or even overnight in the refrigerator. This extended time allows the rich flavors of the marinade to fully penetrate the meat, creating a well-balanced flavor profile.

When marinating, it's essential to turn the steaks occasionally to ensure an even distribution of the marinade. If you're short on time, using a resealable plastic bag can be an efficient method, as it allows the marinade to coat the steaks more uniformly. Just remember to remove excess air from the bag before sealing to enhance the marinating effect.

Perfecting Your Cooking Technique

Searing the steak is crucial for developing a beautiful, caramelized crust. Preheating your skillet until it's smoking hot—around 400°F (204°C)—will help achieve that perfect sear. Use a heavy-bottomed skillet, like cast iron or stainless steel, for even heat distribution. Cook the steaks for 2-3 minutes on each side without moving them; this will help to form the crust. Keep an eye on them to ensure they don’t burn; a good indication that it’s time to flip is when the edges turn golden brown.

After searing, transferring the skillet to the oven is an excellent technique for ensuring even cooking. I recommend using an instant-read thermometer to check for doneness. For medium-rare, aim for an internal temperature of about 130°F (54°C). Remove the steaks from the oven just before they reach this temperature, as they will continue to cook while resting.

Ingredients

Gather the following ingredients to make this exquisite dish:

Ingredients for Balsamic Glazed Filet Mignon

4 filet mignon steaks
1/2 cup balsamic vinegar
2 tablespoons honey
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh rosemary, for garnish

Make sure all ingredients are fresh for the best flavor!

Instructions

Follow these steps to create a mouthwatering filet mignon:

Prepare the Marinade

In a bowl, combine balsamic vinegar, honey, olive oil, minced garlic, salt, and pepper. Mix well and set aside.

Marinate the Steaks

Place the filet mignon steaks in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Sear the Steaks

In a hot skillet, sear the marinated steaks for about 2-3 minutes on each side to create a nice crust.

Finish Cooking

Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 10-12 minutes for medium-rare.

Glaze and Serve

Once cooked, remove the steaks from the oven and drizzle with reserved marinade. Garnish with fresh rosemary and serve immediately.

Enjoy your delicious Balsamic Glazed Filet Mignon with a side of your favorite vegetables!

Pro Tips

For an extra layer of flavor, consider adding some crushed red pepper flakes to the marinade for a hint of heat.

Serving Suggestions

For an elevated presentation, consider serving the balsamic glazed filet mignon atop a bed of sautéed spinach or with a side of garlic mashed potatoes. The rich, sweet flavor of the balsamic glaze pairs beautifully with earthy vegetables, making them an excellent choice to complement the steak. Drizzling extra glaze around the plate can enhance the overall presentation, making it perfect for special occasions.

To make the meal even more indulgent, pair your steak with a bold red wine, such as Cabernet Sauvignon or a Malbec. The wine's tannins will help to cut through the richness of the beef, enhancing both the wine and the dish.

Storage and Reheating Tips

If you happen to have leftovers, store the filet mignon in an airtight container in the refrigerator for up to three days. When you're ready to enjoy it again, I recommend reheating it gently to avoid drying it out. Place the steak in a skillet over low heat, adding a splash of beef broth to help maintain moisture. Cover the skillet to trap the steam, allowing the steak to warm through without cooking further.

Freezing is also an option if you have more than you can eat. Wrap the cooled steak tightly in plastic wrap and then in aluminum foil before placing it in a freezer bag for up to three months. When you’re ready to eat, thaw the steak in the refrigerator overnight, and reheat as mentioned above. This method helps retain the flavor and texture of the meat.

Questions About Recipes

→ Can I use a different type of steak?

Yes, you can use other cuts like ribeye or sirloin, but cooking times may vary.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

→ Can I make the marinade ahead of time?

Absolutely! The marinade can be made ahead and stored in the refrigerator for up to a week.

→ What sides pair well with this dish?

Roasted vegetables and mashed potatoes make excellent sides, as well as a simple green salad.