Pan Seared Filet Mignon in Balsamic-Red Wine Reduction

This easy pan seared filet mignon in balsamic-red wine reduction will turn any meal into a restaurant-worthy dish. It’s simple, elegant, and delicious! And it’s perfect for entertaining for special occasions and holidays.

filet mignon topped with glaze, served on a bed of risotto and riced cauliflower on white plate.

Tender beef filets are pan seared for a delicious crust and then finished in a rich red wine and balsamic glaze. Serve it on a bed of risotto, riced cauliflower, or mashed potatoes for a fancy dinner party menu.

Why You’ll Love It

  • Filet mignon is an impressive main dish to serve your guests, and this recipe gives you restaurant quality at home!
  • The simple glaze has just 3 ingredients but tons of flavor!
  • It’s so quick and easy to prepare on the stovetop. It’s ready in about 20 minutes. 
  • You can double the recipe for a larger dinner party, or triple it!
filet mignon topped with glaze, served on a bed of risotto and riced cauliflower on white plate.


Here are the key ingredients you’ll need, as well as pantry staples like olive oil, salt and pepper.

  • Beef Filet Mignon. The thickness of the filet steak affects the cooking time. I used 4-ounce filets for this recipe, which were about an inch thick. If your steaks are thicker or thinner, you may need to adjust the cooking time accordingly.
  • Shallots. These have a more delicate flavor than onions, however you can substitute sweet, yellow or white onions.
  • Balsamic vinegar. It’s sweet and tangy with tons of flavor. You’ll use the traditional flavor here, but try experimenting with other flavors too.
  • Dry red wine. Use a good dry red wine such as cabernet, merlot, Bordeaux, etc. The rule of thumb is to cook with wine that you would also drink.

Expert Tips

  • Take the beef out of the fridge for about an hour and let it come to room temperature before cooking. This will ensure that it cooks evenly and stays juicy.
  • Pat dry the filets, using a paper towel, before seasoning with salt and pepper.
  • I love using my cast iron skillet for this.
  • Let the beef rest before serving. This will ensure that the juices redistribute and the meat stays tender.
filet mignon topped with glaze, served on a bed of risotto and riced cauliflower on white plate.

What to Serve with Steak

Serve beef filets with a classic side like roasted potatoes and a green salad, or any of these side dishes.

PARTY TIP: For an elegant entrée like this, serve pre-plated meals to your guests. The composed dishes will make your guests feel special.

More Dinner Party Recipes

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filet mignon with glaze on top, sitting on bed of riced cauliflower.

Pan Seared Filet Mignon with Balsamic Red Wine Reduction

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Easy pan seared filet mignon in a rich balsamic and red wine reduction makes an elegant entrée for entertaining. The glaze is a sweet and savory sauce that's mouthwatering and delicious!


  • 4 (4 ounce) filet steaks
  • 1 teaspoon kosher salt or coarse sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 shallots, chopped
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine


  1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low and cook for 4-5 minutes on each side, depending on steak thickness. Remove from pan and let rest.
  3. Meanwhile, add shallots to the pan with the oil and cook until softened; about 5-7 minutes.
  4. Add balsamic vinegar and red wine; scrape pan to loosen flavor bits from bottom. Add filets back into pan and cover, and cook for 3-4 minutes on each side, basting with sauce when you turn the meat over.
  5. Remove steaks to prepared plates and spoon glaze over each. Serve immediately.

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