Balsamic Glazed Filet Mignon

Balsamic, White Wine and Shallot Glazed Filet Mignon

AuthorSara Bojarski Prep Time: 0:05:00
Cook Time: 0:25:00
Total Time: 0:30:00
Serving Size: Serves 4 Ingredients
  • 2 lbs Filet Mignon (cut into 1.5" thick steaks)
  • Salt and Pepper
  • 2 Shallots (minced)
  • 1/2 Cup Dry White Wine (I used a Chardonnay)
  • 1/3 Cup Balsamic Reduction Sauce
  • Preheat your oven to 400 degrees. Pat your filet mignon dry with a paper towel - meanwhile, heat up a cast iron skillet with just enough canola oil in it to lightly coat the bottom. Once the skillet is smoking hot, season the filet with salt and pepper very liberally (on both sides) and sear both sides of the filet mignon until a nice crust forms (about 3 minutes per side).
  • Remove the steaks from the skillet and place on a baking sheet - once all the steaks are seared, place the baking sheet in the oven for 7-10 minutes (depending on desired doneness).
  • While the steaks are in the oven, leave the skillet on the stove, and turn the heat down to medium high. Add the shallots and cook 1-2 minutes, then deglaze with white wine. Cook 2 more minutes and then add balsamic reduction sauce. Cook another 2 minutes, stirring to combine.
  • When the steaks are done in the oven, place in the skillet to coat in the reduction sauce. Turn off the heat on the skillet, allow steak to rest 5 minutes before slicing. Serve with sauce on top.