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.
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!
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.
- 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.
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.
More Dinner Party Recipes
- Baked lamb chops with goat cheese polenta is a rustic yet sophisticated meal.
- Salmon with red pepper cream sauce is another crowd-pleasing main course for your guests
- Simple lemon-herb chicken is a delicious light entrée for grilling outdoors or inside.
- Easy lasagna roll ups can be made with crab meat or chicken, and are served in creamy alfredo sauce.
- 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
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- 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.
- Meanwhile, add shallots to the pan with the oil and cook until softened; about 5-7 minutes.
- 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.
- Remove steaks to prepared plates and spoon glaze over each. Serve immediately.