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Recipe for :

Filet Mignon with Rich Balsamic Glaze

This recipe comes from Recipes in The Mail and was submitted by Linda W.


2 (6 ounce) filets beef tenderloin filets, each 1 1/2 inches thick
1/2 teaspoon freshly ground black pepper to taste
salt to taste
1/3 cup balsamic vinegar
1/4 cup dry red wine

  • Sprinkle freshly ground pepper over both sides of each filet, and sprinkle with salt to taste.
  • Heat a nonstick skillet over medium-high heat until hot.
  • Place filets in hot pan, and cook each side for 1 minute, covered, until browned.
  • Turn heat down to medium-low, add 1/4 cup balsamic vinegar and all of the red wine.
  • Cover, and continue to cook for 4 minutes each side, uncovering once to turn filets and spoon balsamic-wine glaze over filets.
  • Add additional balsamic vinegar if needed.
  • Remove filets to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately

Serves 2