Steak with Balsamic Glaze

Filet Mignon and mushrooms in a balsamic and red wine glaze.
Filet Mignon and mushrooms in a balsamic and red wine glaze.

Steak, a good steak, should be a treat. This recipe works best with a thick, prime cut like filet mignon, or in our case, a Delmonico Ribeye. If using a tougher cut of meat, braise the steak in half again as much liquid. Comes out perfect. Take the steaks out of the refrigerator about an hour before you want to cook them. I like to make a salad and baked potato to go with this.

Prep time: 5 mins | Cooking time: 15 mins | Ready in 20 mins | Servings: 2


  • 2 (4 ounce) steaks, filet mignon or other good cut of beef
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon of salt
  • 1/2 teaspoon garlic powder
  • 1/2 cup balsamic vinegar
  • 1/4 cup dry red wine, Pinot Noir is a good pairing
  • 6 – 8 ozs. baby bella mushrooms, sliced


  1. Heat a large skillet over high heat. Non-stick works good. It depends on how much fond you want in the glaze.
  2. Mix together the salt, pepper and garlic powder. Sprinkle the mixture over one side of the steak, put that side down in the pan. Now sprinkle the other side while it’s facing you in the pan. Cook for 1 minute or two on each side, or until browned.
  3. Reduce heat to medium-low, and add mushrooms, balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Stir the mushrooms around in the sauce so they cook evenly.
  4. Remove steaks to two warmed plates. Turn up the heat and bring the liquid mixture up to a boil. Stir and cook until amount is reduced by half. Spoon two tablespoon of glaze and mushrooms over each, and serve. Depending on your side dish, you might want to put the glaze into a small serving dish to take to the table.


Per Serving: 367 calories; protein 20.3 g; carbohydrates 5.7 g; fat 26.2 g; cholesterol 80.5 mg; sodium 63.5 mg.