Filet Mignon with Rich Balsamic Glaze

Delicious!!!! I followed the recipe. YUM

Love a good steak, and this is the best!!

This well a wonderful meal. My. Husband had seconds. I made this with chicken breast. I was out balsamic so I used red wine vinegar and added mushrooms and brown sugar. I used corn starch to thicken. It well liked. You can use steak I like chicken.

Excellent recipe! The only addition I made was to top it with Bleu Cheese Butter.

I thought this was simple and fantastic! We have a really good local balsamic and I used a malbec from Costco and a couple cloves of garlic. Doubled it as our steaks were larger.

I have been searching for this over 2yrs. I’ve talked this dish up to those that would listen. If you haven’t had this, life is passing you buy. *I used a red blend(3) 1 for the dish & 2 for, well…

This is perfect the way it is. Made on multiple occasions. I make a separate side of sauce for those who want more. I added honey and a teaspoon of cornstarch to the wine and balsamic vinegar. Neighbors loved it, their teenager is asking me for the recipe. This gets 5 stars.

Good cause it’s filet mignon, but I think there are better ways to cook it, maybe with way less vinegar.

It was good

Excellent recipe! I used NY Strip Steaks, since they are much cheaper. Still turned out well!

I love easy and good at the same time!

Delicious! So easy to make!

Balsamic glaze just boiled away even with the pan on med-low. Smoked like crazy and nothing special. Will go back to the grill for steaks.

This turned out fantastic, I will be doing this again real soon.

What a waste of money & time. I took the advice of someone else and added garlic & brown sugar to the vinegar & Sherry. can’t imagine anything helping that “glaze.” Way too much vinegar/way too strong. Ruined 2 good filets….

Everyone should know that steak should rest and be at room temperature before cooking. As for true Fillet Mignon it is cooked with a wrapping of bacon around it. Then for medium rare it is cooked 3 minutes, turned and then cooked for 2 minutes then taken of the heat and rested for a few minutes more to allow the juices to develop. Also, served with a mushroom sauce/gravy made with actual mushrooms in the sauce then poured over the top. Served with a light salad on the side and not over-taking the flavour of the steak.

Followed the recipe, turned out beautiful!

I followed the recipe completely…the Filet Mignon was tender, moist, and cooked perfectly! Saved this to my favorites.

Everyone in my family agreed that the balsamic glaze didn’t taste very good. If you’re having steak, pick a simple steak seasoning instead that will bring out the delicious flavors of the meat!

Son and husband loved this recipe! The balsamic/wine reduction gave it a slight sweetness, which they both commented on. I brought the Seasoned filets to room temperature before searing. Then poured in the balsamic/mix mixture. Served with sautéed onions & mushrooms. They came out so tender you could cut with a butter knife! Will keep this recipe!

I have to say that this is one of my all time favorites for both me and my husband, it’s also a winner for a Sunday dinner because it can be made in about a half an hour, who want’s to cook all day on a Sunday? I salt and pepper the steaks along with a small amount of granulated garlic then pop them in the refrigerator in the morning, go have fun during the day, return home and it’s an easy meal from there. I cook mine in a hot cast iron skillet just a couple of minutes on each side. Ever since I discovered pre-made Balsamic Glaze in a bottle I use this and put the wine in a glass!