Best 6 Beef Filets In Balsamic Sauce Recipes

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Indulge in a culinary masterpiece with our delectable Beef Filets in Balsamic Sauce, a harmonious blend of tenderloin steaks seared to perfection and enveloped in a rich, tangy balsamic reduction. This exquisite dish is elevated by a medley of savory ingredients, including sautéed mushrooms, caramelized onions, and a hint of garlic and herbs. Accompanying this main course are two equally enticing recipes: Garlic Butter Asparagus, where crisp asparagus spears are tossed in a luscious garlic butter sauce, and Creamy Mashed Potatoes, a classic side dish made velvety smooth with cream and butter. Prepare to tantalize your taste buds with this trio of culinary delights, perfect for a special occasion or an unforgettable weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF TENDERLOIN WITH BALSAMIC SAUCE



Beef Tenderloin with Balsamic Sauce image

This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests, assures our Test Kitchen staff.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 11

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced garlic
1-1/2 teaspoons salt
1 teaspoon coarsely ground pepper
1 beef tenderloin roast (2 pounds)
SAUCE:
2 cups port wine or 1 cup grape juice and 1 cup reduced-sodium beef broth
2 tablespoons balsamic vinegar
1 teaspoon butter
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.

Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 576mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

BALSAMIC ROASTED BEEF



Balsamic Roasted Beef image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 5 to 6 servings

Number Of Ingredients 5

2 1/2 pounds filet of beef, trimmed and tied
2 tablespoons Dijon mustard
1 tablespoon aged balsamic vinegar
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper

Steps:

  • Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
  • Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
  • Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
  • Note: This recipe was doubled for this episode.

OLIVE GARDEN BEEF FILETS IN BALSAMIC SAUCE



Olive Garden Beef Filets in Balsamic Sauce image

Make and share this Olive Garden Beef Filets in Balsamic Sauce recipe from Food.com.

Provided by Xiola Blue

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

4 tablespoons extra virgin olive oil
4 tablespoons butter
1 medium yellow onion, sliced thin
1 pinch salt
1 pinch black pepper
1/2 cup dry white wine
1/2 cup marsala wine
1/2 cup beef broth
2 tablespoons balsamic vinegar
6 beef tenderloin steaks (6 oz each)
1 dash parsley, finely chopped
6 fresh rosemary sprigs

Steps:

  • Sauce:.
  • Heat oil and butter in large saute pan over medium heat.
  • Add sliced onions, salt and pepper; cook 10 minutes or until caramelized (softened and golden browned), stirring frequently.
  • Add wines, broth, vinegar and bring to a boil.
  • Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.
  • Beef:.
  • Lightly rub filets with oil; season with salt and pepper.
  • Grill to preferred temperature.
  • Place onions and sauce on a platter and top with steaks.
  • Garnish with parsley and rosemary.

Nutrition Facts : Calories 665.1, Fat 46.5, SaturatedFat 18.2, Cholesterol 159.8, Sodium 258, Carbohydrate 6.1, Fiber 0.4, Sugar 2.5, Protein 32.8

BEEF TENDERLOIN WITH PORT-BALSAMIC SAUCE



Beef Tenderloin with Port-Balsamic Sauce image

Categories     Sauté     Quick & Easy     Vinegar     Beef Tenderloin     Port     White Wine     Bon Appétit

Yield Serves 2

Number Of Ingredients 7

1 cup ruby Port
1 cup dry white wine
2 8-ounce beef tenderloin steaks
All purpose flour
3 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons balsamic vinegar

Steps:

  • Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
  • Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
  • Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.

BEEF FILETS IN BALSAMIC SAUCE



BEEF FILETS IN BALSAMIC SAUCE image

Categories     Beef

Yield 6

Number Of Ingredients 12

4 Tbsp Extra Virgin Olive Oil
4 Tbsp Butter
1 Yellow onion, medium and sliced thin
pinch Salt
pinch Black pepper
1/2 cup(s) Dry white wine
1/2 cup(s) Marsala wine
1/2 cup(s) Beef broth
2 Tbsp Balsamic vinegar
6 Beef Tenderloin filets (6 oz each)
dash Parsley, finely chopped
6 Fresh rosemary sprigs

Steps:

  • SAUCE PREPARATION Heat oil and butter in large saute pan over medium heat. Add sliced onions, salt, and pepper; cook 10 minutes or until carmelized (softened and golden browned), stirring frequently. Add wines, broth, vinegar and bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half. BEEF PREPARATION Lightly rub filets with oil; season with salt and pepper. Grill to preferred temperature. Place onions and sauce on a platter and top with steaks. Garnish with parsley and rosemary.

PORT WINE BALSAMIC FILET MIGNON



Port Wine Balsamic Filet Mignon image

Years ago, I studied abroad in the beautiful city of Florence, Italy. During my 6 months in Tuscany I didn't have one bad meal--even the gas station food was something special. One evening my friend and I decided to treat ourselves to a beautiful steak dinner (on our parents' dime might I add, "Thanks, Mom!"). When the filet mignon came to the table it was covered in a sauce so dark, thick and luscious it almost looked like dark chocolate. Maybe it was the vino I was drinking but after the first bite I cried, I actually cried. The flavors were everything I wanted in a dish--the perfect balance of buttery, acidic, sweet, savory and umami. It was in that moment that I knew I had to recreate this dish at home. After some research and several taste tests, I got it! Now this dish has become one of my husband's favorites and we enjoy it together every Valentine's Day. It's the perfect date night meal you are sure to enjoy!

Provided by Danielle Sepsy

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 14

1 1/2 cups ruby port
1/2 cup dry white wine
Two 8-ounce pieces filet mignon (tenderloin steak)
Kosher salt and freshly ground black pepper
2 to 3 tablespoons all-purpose flour
1 tablespoon olive oil
3 tablespoons unsalted butter
4 sprigs fresh thyme
2 tablespoons quality balsamic vinegar
Microgreens, for serving
1 bunch very thin asparagus, tough ends removed
3 tablespoons olive oil
1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
  • Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
  • Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
  • Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
  • Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
  • For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.

Tips:

  • Choose high-quality beef filets: Look for filets that are a deep red color with a fine grain. Avoid filets that are too pale or have a coarse grain, as these will be less tender.
  • Sear the filets properly: Searing the filets in a hot pan will help to create a flavorful crust and keep the juices inside the meat. Be sure to sear the filets for 2-3 minutes per side, or until they are browned.
  • Use a flavorful marinade: Marinating the filets in a flavorful marinade will help to add flavor and moisture to the meat. You can use a variety of marinades, such as a simple olive oil and garlic marinade, or a more complex marinade made with herbs, spices, and wine.
  • Cook the filets to your desired doneness: The cooking time for the filets will depend on how you like your steak cooked. For medium-rare, cook the filets for 4-5 minutes per side, or until an instant-read thermometer inserted into the thickest part of the meat reads 135 degrees Fahrenheit. For medium, cook the steaks for 6-7 minutes per side, or until the thermometer reads 145 degrees Fahrenheit.
  • Make the balsamic sauce while the steaks are cooking: The balsamic sauce is a quick and easy way to add flavor and richness to the filets. Simply simmer balsamic vinegar, brown sugar, and garlic in a saucepan until the sauce has thickened. You can also add other ingredients to the sauce, such as herbs, spices, or fruit.

Conclusion:

Beef filets in balsamic sauce is a delicious and elegant dish that is perfect for a special occasion. The tender filets are cooked to perfection and smothered in a flavorful balsamic sauce. This dish is sure to impress your guests. Serve the filets with roasted vegetables or mashed potatoes for a complete meal.

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