That Skinny Chick Can Bake
Filet Mignon with Red Wine featured image

Filet Mignon with a Red Wine Balsamic Sauce

Home » 300+ Entree Recipes » 75+ Beef Recipes » Filet Mignon with a Red Wine Balsamic Sauce

Beef Steak or Filet Mignon with a Red Wine Balsamic Sauce:  An easy, elegant entree that’s perfect for special occasions and will get rave reviews! This Filet Mignon Recipe tastes like it came from the kitchen of a five-star restaurant. It’s absolutely superb, yet you can make it at home!!

Grill or saute your steaks, then make a flavorful pan steak sauce that will knock your socks off!

Beef Steak with a Red Wine Balsamic Sauce on a white plate

Filet Mignon Recipe with a Red Wine Balsamic Sauce

My son, Nick, was on his senior high school retreat on Valentine’s Day…so we celebrated on the following Sunday with a meal of beef tenderloin steaks, brown butter, and Parmesan mashed potatoes and asparagus.  My friend, Hilary, mentioned making a red wine, balsamic sauce with shallots to serve with beef so I decided to follow her lead. 

The filets were seasoned with salt and pepper and sautéed in butter. Next, they were removed from the pan, and shallots, rosemary, red wine, and balsamic vinegar were added with some additional butter.  Returned to the pan, the steaks were heated to the desired doneness, then served with the pan sauce. Nothing but raves for this exquisite Filet Mignon with a Red Wine Balsamic Sauce…the sauce was sheer perfection.

Another favorite beef recipe is this Gorgonzola Mushroom Stuffed Beef Tenderloin.

Uncut Filet Mignon with a Red Wine Balsamic Sauce

How to Cook Filet Mignon on the Stove

When the weather isn’t cooperating, it’s still easy to cook a steak on the stove and have it delicious!! Seasoning your beef well is key, then cooking in butter and monitoring the internal temperature will ensure a perfect result.

  • First, season your steaks with kosher salt the night before. Sprinkle both sides generously, then park in the fridge overnight. This allows osmosis to draw the salt into the meat.
  • Bring your steaks out of the fridge to let the warm up a bit before cooking.
  •  Melt the butter in a heavy skillet over medium-high heat. Sear both sides of the steak for 4 minutes, then remove to a platter.
  • Add your shallots to the pan and cook until soft, decreasing the heat if needed to prevent the shallots from browning too fast. Then deglaze the pan with the wine and vinegar and finally, stir in the rosemary.
  • Check the internal temperature of the filets, then return to the pan to finish cooking, flipping at least once. Scroll down for the internal temperatures of rare, medium-rare, medium and well-done beef.
  • Remove to a platter, cover with foil, and allow to rest for 10 minutes before serving.
  • Keep the pan sauce warm and pour into a pitcher and drizzle over steaks to serve.
  • NOTE: If you want to grill your steaks and make this sauce, you’ll want to sear your steaks in your skillet first. Quickly searing in butter will add some beef flavoring to the sauce.
Overhead view of beef steak with a red wine sauce

Guide to Internal Steak Temperatures

My husband likes his steak very rare, and I’m more of a medium-rare gal. We have had many guests who prefer their steaks medium, so it’s good to have some guidelines on what internal temperatures are for what doneness of beef. Having an instant read thermometer is key!

Allow about 5-10 degrees for carryover cooking time. This is the time you let the steaks rest under foil so the juices can be reabsorbed.

The temperature for each degree of doneness, according to Certified Angus Beef, are as follows:

For a RARE Steak (cool red center), look for an internal temperature of 125 degrees but remove from heat at 120 degrees.

For MEDIUM RARE Steak (warm red center), look for an internal temperature of 135 degrees, but remove from heat at 130 degrees.

For MEDIUM Steak (warm pink center), look for an internal temperature of  145 degrees, but remove at 140 degrees.

For MEDIUM WELL Steak (slightly pink center), look for an internal temperature of  150 degrees, but remove at 145 degrees.

For WELL DONE Steak (little to no pink center), look for an internal temperature of  160 degrees, but remove at 155 degrees.

More Entree Recipes You’ll Love:

This recipe was first shared in May 2012. Photos and text were updated in 2019.

Filet Mignon with red wine steak sauce

Filet Mignon with a Red Wine Balsamic Sauce

An easy, elegant company worthy entree

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 4 servings


  • 4 8-ounce beef tenderloin steaks
  • 4 tablespoons butter, divided
  • 1 large shallot, diced
  • 2/3 cup dry red wine
  • 1/3 cup balsamic vinegar (good quality)
  • 2 tablespoons rosemary, minced
  • Kosher salt and freshly ground black pepper


Remove steaks from refrigerator 30 minutes before cooking.  Season well with salt and pepper.  Melt 2 tablespoons butter in large saute pan over medium-high heat.  Add fillets and sear on each side for 4 minutes, remove to platter.

Add remaining 2 tablespoons butter and shallots.  Saute a few minutes till shallots are tender.  Add the wine and vinegar to deglaze, then add rosemary.  Reduce sauce by half and add 1/2 teaspoon salt if needed.

Return steaks to pan, and cook to desired doneness, flipping once during cooking time.  Serve over mashed potatoes if desired with sauce.


Recipe inspired by Food for My Family

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 902Total Fat: 68gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 223mgSodium: 303mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 55g


Please leave a comment on the blog or share a photo on Pinterest

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

81 comments on “Filet Mignon with a Red Wine Balsamic Sauce”

  1. This sounds SO good! Thanks for sharing.

  2. A meal fit for a king!

    I always pop a little bit of port in my sauce but otherwise it’s amazingly similar to yours. I love it.

  3. This is a meal worthy of any type of celebration. Oh how my Mr. would love this. We don’t eat beef as often as we used to, so yes, this would be a celebration. Beautiful!

  4. Aaaah, beef tenderloin – is there anything better? (I don’t think so actually :D) – I love that you’ve kept it fairly simple too… I always serve my steaks quite simply – potato in some form, one veg or a small salad and a sauce or reduction. I love asparagus – can’t get it in stores at the moment – can’t wait for it to be sold again 🙂

  5. I must try this sauce for my husband. He loves beef (I’m rather a pork eater 😉 ) The whole meal looks terrific.

  6. I don’t usually think a good steak needs any kind of sauce, But this sauce sounds good…il’ll try it next time I can afford filet.

  7. This sounds wonderful. We indulge in a filet once in a while and usually make a version of peppercorn (au poivre) sauce. This looks like a delicious alternative. Thanks.

  8. I would love the sauce Lizzy bc red wine comes alive for relaxation during weekends in my house. Will go for the mashed potatoes but need to replace the meat maybe I can try with chicken.

  9. dear lizzy im sure my son really would love this so much,look delicious, have a nice day:)

  10. looks wonderful!

  11. Mi ci vorrebbe adesso!!!! Che bel piatto invitante!!!!
    Un bacio grande!!!!

  12. Wow. That beef looks simply stunning and delicious!

  13. Red wine balsamic sauce…I am in for that, Liz! Sounds amazing!

  14. My balsamic vinegar has not got much use lately, so I am glad to come across this. That and the fact that my husband is big on steaks. Yours looks amazing, I will need to try this!

  15. Hilary had some excellent advice. The sauce sounds delicious. The whole meal looks fantastic, and you know how much I love my meat. That steak is perfectly cooked. You can invite me for dinner any day!

  16. Yum! That does sound great and looks like a very satisfying meal.

  17. Oh, what a perfectly tender and juicy filet mignon! And the sauce sound perfect 🙂

  18. Oh Lizzy that steak is calling me. It is cooked rare, just the way I like it. Loving the sauce too. Thanks for sharing!

  19. Your steak looks perfectly cooked! So beautiful and delicious.

  20. This dish looks simply superb 🙂
    I felt posh just reading the title – fantastic post yet again!

    Choc Chip Uru

  21. This sounds delicious! I have never made any sort of steak sauce before but this sounds like the kind I would want to put on my potatoes and veggies!!


  22. this will make a satisfying meal!

  23. I am so drooling right now.

  24. It looks good though I’m not sure if I’d enjoy the red wine sauce. I generally have not had a good experience with the stuff.

  25. This will make your belly AND your soul happy! One amazing dish – thank you for sharing, Lizzy!

  26. Oh yum! I ate at a restaurant last night and someone I was with seriously had a plate just like this. Fabulous way to celebrate!

  27. That looks like a perfectly cooked steak! Fabulous!

  28. That looks like a perfectly cooked steak! Fabulous!

  29. As you probably can image I would never turn down a steak, but to turn one down with a red wine balsamic reduction is sinful.

  30. Steak is so good, a rare treat. This is a wonderful sauce to enhance the taste, not cover it. Mashed potatoes look great too.

  31. Thats a wonderful dish! Reminds me of sundays, we used to eat it often and I was addicted to the flavoures. Your pictures gave me a crave for filet mignon!

  32. What a gorgeous V-day entree–I am going to be making that sauce the next time I have steak for sure.

  33. I usually don’t mess with the great flavor of steak…but red wine balsamic sauce sounds perfect! Thanks for sharing this Lizzy!

  34. Mmm this looks amazing!! The steak looks like it’s perfectly cooked. Red wine balsamic sauce sounds incredible with a tender filet! Yum!

  35. Balsamic vinegar is magic, it makes everything better, even filet mignon! It looks like you cooked this perfectly!

  36. These is really an exquisite dish! Your filet mignon is perfectly done & with red wine balsamic sauce sounds wonderful! 🙂

  37. i never had a beef…but i am sure ur recipes are awesome

  38. I am SO intimidated by steak, but this sounds delicious and you make it look so easy 🙂 If I buy the right cut of steak and remember to pull it out of the fridge in time, maybe I won’t arrive at chewy steak? I’m trying to work up the courage to attempt 😉

  39. asparagus looks perfect

  40. To bad you live far away otherwise I would send my husband over…this looks amazing as usual Lizzy. His favourite meat and your Balsamic sauce sounds delicious.

  41. The steak looks perfectly cooked! The sauce sounds amazing. Can I have dinner at your place?

  42. Lizzy-I haven’t had any steak, or red meat now since for about 1 month or so, when the last time I posted my Weight Watchers grilled steak, but your Filet Mignon is so droolworthy perfect and super tender delicious! That’s what company meal, or special family meal is all about!

    Also, your Rugelach rolls look tempting, and yummy, the unusual way of making these shapes, which I already mentioned to Patty!
    Sorry for slacking off with individual comments on each page…I’m such a “slow poke” with comments, and even posting for each time!

  43. Wow Lizzy! This is one impressive dish!! It looks like you went out to a fancy restaurant.. let’s call it Chez Lizzy. 🙂 Beautifully plated as well! I like the way you celebrate. 🙂

  44. Wow, I just had lunch but after seeing your pictures I’m hungry again already! I’ve always been a little wary of filet mignon because I’d hate to mess it up, but this looks like something I could manage!

  45. What a wonderful sauce to go with those fillets! Such a gorgeous meal for Valentines day. Thanks for sharing!

  46. Yes! I did a red wine balsamic sauce for steaks recently too and it was sooo yummy! I don’t think I’ll make them any other way now! lol

  47. You simply have the best beef recipes!!! This is another one going high on our list. LOVE!

  48. Wow Lizzy, this sauce sounds delicious, I have a piece of leftover prime rib and I just found out what I am going to do with it…thanks for helping me 🙂
    Hope you are having a great week!

  49. I just love everything on the plate,the balsamic sauce sound wonderful,I should try sometime 🙂

  50. Shallots are soooo my favorite. I’ve had filet mignon (YUM by the way) and I have yet to try a balsamic wine sauce! What a great idea. Browned butter is a good way to steal my heart. Fair warning! 🙂

  51. Un excelente plato rico y completo es adorable,abrazos hugs,hugs.

  52. The filet mignon is just gorgeous, excellent with the red wine balsamic sauce!

  53. Lizzy,
    My husband loves steak, but doesn’t eat it often. i will have to save the recipe for him. He would love the Red Wine Balsamic Sauce, too.

  54. Wow does that ever look good. Liz, there are times that nothing can satisfy quite like a good steak!

  55. lovely colourful delicious looks wonderful

  56. Woah! That looks perfect Liz! Love how you plated it. Simple and elegant.

  57. Looks more then delicious!

  58. I don’t eat beef but my husband loves his steak…he would love this…bookmarking this…for a special occasion when I really want to please my husband 🙂

  59. It looks and sounds great. Very jealous you’ve got some asparagus!

  60. What takes a great home cooked meal to the next level? A great sauce!!! It’s only breakfast time and you have me thinking about steak : )

  61. My all time favorite cut of meat. The filet had to be great with the sauce that you prepared.

  62. WOWZERS!!!

  63. Mmmmm….what a fabulous meal! I haven’t had filet mignon in ages and it is usually something we order when we go out. I’ll have to try this at home.

  64. just salivating!

  65. My husband loves grilling the steak, and he’s the one who cooks steak all the time. He never made with balsamic vinegar, so this will be our new menu to try for sure!

  66. Beautifully prepared filet…my boys would go mad for this! Love the sound of the wine sauce as well, so lovely!

  67. Wow, what a meal! This recipe shows that you don’t need a long ingredient list to make a great meal.

  68. I would LOVE to pull up a seat to your table for this meal. Mmmm 🙂

  69. I can see the red wine balsamic complementing the filet mignon so well. I bet my guys would love it!

  70. Perfect! Beef is my favourite red meat and I could eat them every single day.

  71. I haven’t had a filet in… well, a very long time! This sounds amazing, even at 7AM:@)

  72. Cooking steaks, particularly tender ones like this, on the stovetop has become my favorite way to prepare them. Because it’s SO easy to then make a pan sauce! Yours looks wonderful — really nice Thanks!

  73. That steak is cooked to perfection! It’s what I want for dinner! 🙂 ~Valentina

  74. While a Filet Mignon can never be ordinary, you have certainly created an extra special dish with that sauce. 

  75. I was curious as to how you cook filets, and the one photographed looks beautiful. the other night I had two girlfriends over, and they’re both medium gals, and I think we were just all gabbing too much and one steak I didn’t cook enough. But she survived, and I may have her hooked on medium rare! But where is this wine sauce? I don’t see it in the photos!

    • I know, Mimi! I was shooting these steaks while also serving them for a family dinner. I took a few quick photo with the sauce in the background, but need to make them again when the restless natives aren’t waiting for their entree!

  76. What a great “treat yourself meal”! We don’t have steak often bu this is the way to go. The Red Wine Balsamic Sauce really seals the deal.

  77. This is somewhat like Susan and John Lester cook Filets although they don’t salt overnight which is a great idea. Plus no Red Wine Balsamic Sauce with their’s. This appeals to me and a great meal for One.

  78. Liz,
    I am such a sucker for beef recipes! I could eat a huge steak right now after just looking your beautiful photos! I can’t wait to try the balsamic glaze sauce. I could drink that straight! I know that my picky husband would devour this!

  79. This would be a real treat, especially with that glaze. The sandwiches I was planning for dinner pale in comparison to this. Thanks for the recipe and the tips.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.