Savor the rich flavor of a fork-tender filet mignon, pan-seared to perfection and finished with a quick and easy balsamic glaze pan sauce. This elegant steak recipe requires just a few simple ingredients and delivers restaurant-quality results. Enjoy a gourmet steak dinner at home whenever the craving strikes.
Why We Love This Filet Mignon With Balsamic Glaze Pan Sauce Recipe
This recipe is the perfect combination of the finest beef and a flavorful, fuss-free sauce that elevates every bite. That’s why we’ll only make this dish with USDA Certified Very Tender Omaha Steaks Filet Mignons! Regularly tested to ensure they deliver that buttery tenderness you love with the mild flavor you crave, these steaks have been expertly selected and cut, then aged at least 30 days to make them worthy of this highly coveted USDA distinction.
Before You Start
- Thaw your USDA Certified Very Tender Private Reserve® Filet Mignons overnight in the refrigerator or use the quick-thaw method.
Tools You Will Need Before You Start
- 1 Medium Skillet
- 1 Wooden Spoon or Spatula
Omaha Steaks Products Featured in This Recipe
Filet Mignon With Balsamic Glaze Pan Sauce
Ingredients
- 2 7 oz. Omaha Steaks USDA Certified Very Tender Private Reserve® Filet Mignon thawed
- 1 tablespoon high smoke point oil
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1/2 cup high-quality balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Take the filet mignons out of the refrigerator about 30 minutes before cooking to let them to come to room temperature. Thoroughly pat the steaks dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
- Place your oven-safe skillet over medium-high to high heat. Allow it to heat for 3-5 minutes, until it's very hot and just starting to smoke lightly. Add oil for a minute before carefully placing the seasoned filet mignons in the hot skillet. Sear for 3-6 minutes per side, depending on thickness and desired crust, until a deep golden-brown crust forms. Cook until the internal temperature reaches 5-10 degrees Fahrenheit below your desired doneness as per a meat thermometer (e.g., for medium-rare 130 degrees Fahrenheit, cook to 120-125 degrees Fahrenheit in the oven).
- While the steaks are resting, reduce the heat under the skillet to medium-low. If there's excessive rendered fat, you can carefully pour out most of it, leaving about 1 tablespoon. Keep all the browned bits in the pan. Add the butter, and once it’s melted, add the garlic to the pan. Cook, stirring, for 1-2 minutes until softened and fragrant.
- Pour in the balsamic vinegar and immediately scrape up all the browned bits from the bottom of the pan with a wooden spoon or spatula.
- Add the honey or maple syrup and bring the mixture to a gentle simmer. Let it cook, stirring occasionally, for 4-7 minutes, or until the sauce has reduced significantly and begins to thicken into a syrupy glaze consistency that coats the back of a spoon. The reduction process will intensify the balsamic flavor.
- Taste the sauce and adjust seasoning with salt and pepper if needed. Pour it over your steaks and enjoy!
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