Patch’s Father's Day Recipe: Filet Mignon with a Delicious Balsamic Glaze

Treat your dad to dinner with this decadent recipe.

Father's Day is an important day in the year that is coming up this Sunday, June 17. It celebrates the contribution that fathers and father figures make for their children’s lives. A father may be a biological father, or he may be a surrogate father who raises, cares for, and mentors.  What really is important is the guidance, support, and love fathers give us throughout our lives.

Every father is special and Father's Day gives us the opportunity to show dad how much we care. Dad doesn't need another tie, but he's sure to enjoy a nice home cooked meal. If you're cooking a feast for Father's Day for your own dad or husband, here is an excellent recipe choice: filet mignon with a delightful balsamic glaze.

Filet mignon is considered to be the finest cuts of beef you can eat.It is a very soft cut of meat and because it has almost no fat and no waste a smaller cut will satisfy most. Everyone will be in steak heaven with this simple recipe. The glaze used for this recipe is always a crowd pleaser. This is the best steak I have had in a long time, and better than from any restaurant. The steak came out perfect, tender, but firm. You will give it 5 stars!

Happy Father’s Day to all the fathers out there. Sometimes we forget to say thank you to our fathers and I just wanted to let my father know how much he means to me and how special and wonderful he is. I am truly blessed to have such a progressive, modern dad who was always there for me, and my brother and sister while we were growing up. A special Happy Father's Day to my dad…I love you!

Happy cooking and eating!


  • 2 (4 ounce) Filet Mignon steaks
  • 1/2 teaspoon freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine
  • salt to taste


Remove the steaks from the fridge at least 30 minutes before you plan to cook them. Pat the steaks dry with a paper towel. 

Sprinkle freshly ground pepper over both sides of each steak to taste. Always salt after the steak is cooked to your liking. In a heavy frying pan (I use a cast-iron frying pan) over medium-high heat, heat 2 tablespoons olive oil. Make sure the oil is hot enough to sear the steak. Pan sear the steaks, moving them with tongs a little so they don't stick to the bottom, and cook for 1 minute on each side, or until browned.

Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Cook filet mignon till it is medium cooked. Medium is the level at which most prefer their filet mgnon. However you can cook filet mignon medium rare or well done or what ever you desire. Use a meat thermometer to test for doneness:

Rare - 120 degrees F 
Medium Rare - 125 degrees F 
Medium - 130 degrees F

Once you are done cooking your filet mignon remove the filets from the pan and allow the steaks too cool. Then you can enjoy your meal. Spoon one tablespoon of glaze over each, and serve with a baguette or baked potato to dredge up the extra glaze and meat juices. Serves two.


I stand to be corrected by my Mom, the photo with me and my Dad was actually taken in 1959..


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