Best 2 Olive Garden Beef Filets In Balsamic Sauce Recipes

Tantalize your taste buds with our exquisite Olive Garden Beef Filets in Balsamic Sauce, a culinary masterpiece that blends the richness of tender beef tenderloin with a luscious balsamic glaze. This delectable dish is accompanied by a symphony of complementary flavors, including a creamy mushroom sauce, sautéed spinach, and crispy onion rings. Each element of this meal is carefully crafted to create a harmonious balance of textures and flavors, ensuring an unforgettable dining experience.

**Additional Recipes Included:**

- **Easy Beef Stroganoff:** A classic comfort food featuring tender beef simmered in a creamy, flavorful sauce, served over egg noodles.

- **One-Pot Creamy Pesto Pasta:** A quick and easy pasta dish bursting with vibrant flavors, made with fresh pesto, juicy chicken, and tender vegetables, all cooked together in one pot.

- **Garlic Butter Shrimp Scampi:** A delightful seafood dish featuring succulent shrimp sautéed in a luscious garlic butter sauce, served over linguine pasta.

- **Creamy Tuscan Chicken:** A hearty and flavorful chicken dish cooked in a creamy sauce infused with sun-dried tomatoes, spinach, and Parmesan cheese, served over pasta.

- **Honey Garlic Chicken:** A sweet and savory chicken dish featuring tender chicken coated in a sticky honey garlic glaze, served over steamed rice.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

BEEFSTEAK FLORENTINE IN OLIVE OIL AND GARLIC MARINADE WITH NANCY'S MUSHROOM VINAIGRETTE

Beefsteak Florentine in Olive Oil and Garlic Marinade with Nancy's Mushroom Vinaigrette image

Provided by Food Network

Categories main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

3 tablespoons extra-virgin olive oil
2 teaspoons kosher or other coarse salt
1 teaspoon freshly ground black pepper
1 tablespoon minced garlic
1 (2 to 2 1/2-inch) thick (or thicker) porterhouse steak (2 to 3 pounds)
Lemon wedges for garnish
Nancy's mushroom vinaigrette, recipe follows
1/2-ounce dried porcini, morel, or shiitake mushrooms
1 cup boiling water
1/4 cup dry vermouth or dry sherry
2 cups chicken stock or veal stock, or canned chicken broth
2 tablespoons olive oil, plus 1/4 to 1/2 cup olive oil
3/4 pound fresh medium-sized mushrooms, sliced
1 tablespoon minced shallots or garlic
2 tablespoons red wine vinegar or more to taste
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper

Steps:

Make the marinade: mix together the oil, salt, pepper, and the garlic in a small bowl. Put the steak in shallow bowl or a dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.
To prepare: remove the steak from the refrigerator at least an hour before cooking. When you are ready to grill, prepare a charcoal fire so that you have areas of higher and lower heat.
Drain off any excess oil from the steak. Sear the steak over the high-heat area of the grill for 3 to 4 minutes per side. Remove the grill rack and sprinkle 2 cups soaked hickory or oak chips on the low-heat part of the fire. Replace the grill and place the steak over the low-heat area. Cover the grill, but turn the steak frequently; this should take 10 to 20 minutes more, depending on the thickness of the steak and the heat of the fire. Check the interior of the meat with an instant-read thermometer, and remove the steaks at 5 to 7 degrees below the desired degree of doneness. Let the steak rest, covered loosely with foil, for 10 minutes or so before carving.
To carve, cut the loin meat and the fillet meat away from the bone. Cut into 1/2-inch-thick slices. Arrange meat on a platter with the lemon wedges. Serve with vinaigrette.
Place the dried mushrooms in a glass measuring cup or bowl. Add enough boiling water to cover and soak for at least 30 minutes.
Remove the soaked mushrooms with a slotted spoon. Chop them and set them aside. Carefully pour the soaking liquid into a saucepan, leaving the last bit of liquid and any grit behind. Add the vermouth or sherry and the chicken or veal stock and bring to a boil. Continue to boil until the flavors are concentrated and the sauce is reduced to about 1/2 cup. Set aside while you cook the mushrooms.
Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the fresh mushrooms and shallots or garlic and cook and stir for 2 to 3 minutes. Put in the reserved dried mushrooms and continue to cook for 2 to 3 minutes more. If any liquid accumulates in the skillet, pour it into the saucepan with the reduced sauce. Boil the sauce briefly, if you wish, to intensify the flavors further.
Pour the reduced sauce over the mushrooms and add both vinegars. Using a whisk, beat in enough of the remaining oil to form a slightly thick, homogenous vinaigrette. Taste for salt and pepper and red wine vinegar and serve with steak.

Tips:

Use high-quality ingredients. The quality of your ingredients will greatly impact the final dish, so it's important to use the best you can afford.
Cook the beef filets to your desired doneness. The cooking time will depend on the thickness of the filets and how you like them cooked. For medium-rare, cook for about 4-5 minutes per side. For medium, cook for about 5-6 minutes per side. For medium-well, cook for about 6-7 minutes per side.
Make sure the sauce is thick and flavorful. The sauce should be thick enough to coat the beef filets, but not so thick that it's difficult to pour. If the sauce is too thin, simmer it for a few minutes to reduce it. If the sauce is too thick, add a little bit of water or beef broth to thin it out.
Serve the beef filets with your favorite sides. Some good options include mashed potatoes, roasted vegetables, or rice.

Conclusion:

This Olive Garden Beef Filets in Balsamic Sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The beef filets are cooked to perfection and the balsamic sauce is rich and flavorful. Serve with your favorite sides for a complete meal that your family and friends will love.