Balsamic-Glazed Filet Mignon

Randy Mayor; Melanie J. Clarke

Pair steak with classic sides like mashed potatoes and steamed green beans. This menu comes together easily, but is sophisticated enough to share with guests.

Yield: 4 servings (serving size: 1 steak and about 1 tablespoon sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 39%
  • Fat: 9.2g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 24g
  • Carbohydrate: 4.7g
  • Fiber: 0.1g
  • Cholesterol: 70mg
  • Iron: 3.3mg
  • Sodium: 406mg
  • Calcium: 9.7mg

Ingredients

  • 4 (4-ounce) beef tenderloin steaks
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 teaspoons bottled minced garlic
  • 1/8 teaspoon crushed red pepper
  • 3 tablespoons dry sherry
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey

Preparation

  1. Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
  2. Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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