Balsamic-Glazed Filet Mignon

Balsamic-Glazed Filet Mignon


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Pair steak with classic sides like mashed potatoes and steamed green beans. The menu comes together easily enough for a weeknight meal, but it's sophisticated enough to share with guests.

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Bradenton, FL


  • 4 4-oz. beef tenderloin steaks
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • cooking spray
  • 2 tsp. bottled minced garlic
  • 1/8 tsp. crushed red pepper
  • 3 Tbs. dry sherry
  • 2 Tbs. low-sodium soy sauce
  • 1 Tbs. balsamic vinegar
  • 2 tsp. honey

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Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm. Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks. 

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