Balsamic Glazed Filet Mignon #WeekdaySupper

Give your weeknight supper an upscale twist with this Balsamic Glazed Filet Mignon cooked to perfection, covered with a simple honey balsamic glaze. Who knew a fancy meal could be so simple, easy and delicious!

I always say a birthday isn’t a birthday unless there is cake. Well, today is my birthday, but I have no cake to share with you.  Instead, I have one of my favorite birthday meals to share. Whenever we go out to eat for special occasions, I almost always get a filet.  For years I tried to achieve restaurant perfection at home, but my steaks never measured up…until now.  After a little persistence and experimentation, this Balsamic Glazed Filet Mignon satisfies all of my steak cravings at a fraction of the cost.  It is fancy yet simple and quick to make on this weeknight birthday.

The cooking method is simple – seer the steaks and then finish the cooking in the oven.  In less than 20 minutes, the steaks were done and resting while I whipped together a 2 minute pan sauce.  The sauce combines wine, balsamic vinegar, soy sauce, garlic and red pepper flakes, for a flavorful glaze to drizzle over the beautifully cooked filet mignons.  We enjoyed this meal for two after the kids were in bed, but the recipe can easily be multiplied as needed.  For the record, a birthday is wonderful with Balsamic Glazed Filet Mignon, but not complete until there is cake!

Balsamic Glazed Filet Mignon

 

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Yields: 2 servings

Ingredients

• 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

Instructions

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.

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For more delicious Weekday Supper ideas, check out this week’s menu:

Monday – Harvest Chili Bowls by The Messy Baker
Tuesday – Balsamic Glazed Filet Mignon 
Wednesday – Cola Barbecue Beef by Melanie Makes
Thursday – Asian Beef & Broccoli Lettuce Wraps by Cupcakes & Kale Chips
Friday – Frikadellen {German Meat Patties} by The Not So Cheesy Kitchen

For these recipes and more, be sure to follow our Beef – Let’s Celebrate Pinterest Board!

For more information on The Beef Checkoff, visit their website  and keep in touch on:  Facebook | Twitter | Pinterest

This post is sponsored by The Beef Checkoff.  All opinions are my own.