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Filet Mignon with Rich Balsamic Glaze
December 26, 2001

I absolutely loved this recipe. We wanted something other than the same old turkey for Christmas this year. And...We didn't want Christmas leftovers either. This was perfect. I tripled the recipe and served 6. I served it with roasted red potatoes and green beans. I also served it with homemade foccatia bread served with olive oil and basalmic vinegar. Steamed artichokes for appetizer and a great recipe I found for chocolate pudding cake by Emeril Lagasse. My Brother-in-law commented that in a resaurant that would have been a good $60-80 meal per person! That is the best complement I've ever gotten for my cooking. I was surprised that other people didn't find the recipe as outstanding as we did. The key thing i think is to use good quality ingredients. This isn't something I could afford to make every week. The steaks alone cost me $55, not to mention the wine...but the topper is the get the best basalmic that you can afford. We used one aged 18 years. It was really sweet. Tasted almost like raisins. I give this 5 stars!!!

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