Balsamic Glazed Filet Mignon
Yields: 2 servings
  • 2 5 ounce beef tenderloin filets, trimmed of any visible fat
  • Salt and pepper
  • 1½ tablespoons wine (any varietal)
  • 1 tablespoon low sodium soy sauce
  • ½ tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • Crushed red pepper flakes, to taste
  • Cooking spray
  1. Preheat oven to 325°F.
  2. Pat steaks dry with a paper towel. Sprinkle salt and pepper on both sides of steaks.
  3. Cook steaks: Spray an oven-safe non-stick skillet with cooking spray and heat over medium-high heat. Once pan is hot, add steaks and cook 3 minutes per side to get a good seer (Note: do not move steaks while seering except to flip sides). Move skillet from stovetop to preheated oven and cook for 5 to 15 minutes, depending on desired doneness (10 minutes was a good medium done for me). Remove steaks from skillet and put on plate, tented with foil to rest for 15 minutes.
  4. Meanwhile, make the sauce: In a small bowl, whisk together the wine, soy sauce, balsamic vinegar and honey and set aside. Wipe the non-stick skillet clean and heat over medium-high heat. Add garlic and crushed red pepper to skillet and cook for 30 seconds, or until fragrant. Add wine mixture and bring to a boil. Reduce to a simmer and cook for 1 minute. Serve over steaks.
Recipe by My Site at