Real Recipes From Real Home Cooks ®

balsamic & bourbon filet mignon

(1 rating)
Blue Ribbon Recipe by
Jennifer R
Portland, OR

This can be a really special occasion dinner or just a weeknight dinner since it cooks fairly quickly. Optional mushrooms add depth. You'll start the steak on the stovetop and then finish in the oven while sauteing the mushrooms. My husband said, "This is better than any restaurant steak I've had." Doesn't get any better than that!

Blue Ribbon Recipe

Oh my, this is the perfect dinner for a special occasion. The steak is tender, buttery, a little tangy, and sweet. But what makes this great is the mushrooms. They are like tiny sponges and soaked up all the flavor of the marinade. This dish is perfection!

— The Test Kitchen @kitchencrew
(1 rating)
yield 2 serving(s)
prep time 1 Hr
cook time 25 Min
method Roast

Ingredients For balsamic & bourbon filet mignon

  • 1 oz
    balsamic vinegar
  • 1 oz
    bourbon (I used Eastside Distilling Burnside bourbon)
  • 1 oz
    Worcestershire sauce
  • 4 Tbsp
    butter, divided in half
  • 2
    filet mignon
  • 12-15
    cremini mushrooms, thinly sliced
  • 1 Tbsp
    fresh thyme leaves

How To Make balsamic & bourbon filet mignon

Test Kitchen Tips
We did cut the meat in half horizontally as Jennifer suggested creating two nice sized cuts of meat.
  • 1
    Combine balsamic vinegar, bourbon and Worcestershire sauce in a small bowl.
  • 2
    Rinse and pat dry filet mignon and place in a shallow dish. Pour half of the marinade over the steaks (you'll use the other half with the mushrooms), turning to coat.
  • 3
    Place in the refrigerator for an hour, turning after 30 minutes. (I cut the steaks in half horizontally to reduce cooking time.)
  • 4
    Pre-heat oven to 425 degrees.
  • 5
    In a cast iron skillet or other oven-proof pan, melt 2 tbsp butter over medium high heat.
  • 6
    Place steaks in the skillet and allow to sear, untouched, 3 minutes. Discard the marinade in the dish the steaks were in.
  • 7
    Turn steaks and remove from heat.
  • 8
    Place the skillet in the oven for 15-20 minutes, depending on the thickness of the steak.
  • 9
    While the steaks finish, melt remaining 2 tbs butter in a saute pan over medium heat.
  • 10
    Add mushrooms and saute until soft, 5 minutes. Pour half of the remaining marinade over the mushrooms, add thyme, reduce heat and continue to saute 6-8 minutes.
  • 11
    Taste at this point and add more marinade to the mushrooms, for a stronger flavor, if desired.
  • 12
    Plate steaks when done. Spoon mushrooms over the top.