Filet Mignon Medallions with Balsamic Vinegar

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PRESENTATION

Rich color and the unmistakable look of beef medallions with balsamic glaze create a DELICIOUS main dish that's always a hit for elegant dinners and special family occasions. Thick, juicy slices of filet mignon catch the eye right away—their tender centers shine under that gorgeous, dark balsamic glaze. There’s just something about the way these medallions sit on a plate, offering up soft, flavorful steak in every bite. Weekend celebrations, anniversaries, or whenever folks want restaurant-style steak at home...this is the kind of meal that comes up again and again. What makes it stand out is the beautiful contrast—rich steak flavor with the slight tang and sweetness of the glaze—so every bite hits that sweet spot families remember. Even just talking about home cooking like this gets people hungry because it always looks special but still ends up feeling easy enough for home cooks who want a nice upgrade now and then.

Busy families get a lot out of this beef medallions recipe because it’s just right for treating everyone to a good steak night without the fuss. Home cooks appreciate how beef medallions with balsamic glaze pair effortlessly with crowd-pleaser sides—think roasted potatoes (or mashed, if you like), a big bowl of steamed vegetables, or even a simple green salad. It doesn’t matter if you’re having an elegant dinner for a few or adding a little luxury to a regular night: this dish always works. Switch sides around, use the steak sauce however you like (kids sometimes dip their fries in it—you’ll see!), or serve everything family-style for easy sharing. The mild sweetness and nice, balanced flavor mean even picky eaters usually go back for more. People talk about this great flavor combo for days...so it’s no wonder beef medallions with balsamic glaze land on repeat for both date nights and busy family dinners. Always a good idea, always gets compliments—absolutely the kind of reliable meal home cooks and families love.

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INGREDIENTS

Ingredients for 4 medallions of about 7 oz each
Beef 1.8 lbs (800 g)
Rosemary to taste
Butter 3 tbsp (45 g)
Extra virgin olive oil to taste
Pancetta tesa 8 slices
For the balsamic sauce
Balsamic vinegar 1.1 cups (250 ml)
Cinnamon sticks 1
Cloves 4
Juniper 3 berries
Preparation

How to prepare Filet Mignon Medallions with Balsamic Vinegar

To prepare the filet mignon medallions with balsamic, start by cutting 4 medallions from the beef, each about 7 oz 1. Wrap each with 2 slices of bacon 2 and tie them with kitchen twine to maintain their shape 3.

Insert a few sprigs of rosemary to flavor the meat 4; then in a large pan, pour a drizzle of oil and add the butter 5 to melt it over low heat. Then place the beef medallions 6 to sear them over high heat for 3-5 minutes depending on the desired level of doneness (it's better not to cook them too long to avoid them becoming dry).

Halfway through cooking, flip the medallions 7 to sear them on the other side as well. Once ready, remove them from the pan and use the same cooking base to make the sauce: pour the balsamic vinegar into the pan 8, add the crushed juniper berries 9

also add the cloves 10 and the cinnamon stick 11. Let the sauce cook and reduce, season with salt to taste 12, and then turn off the heat.

Strain the balsamic sauce 13 to remove the spice residues and drizzle it over the filet mignon medallions (14-15). You can serve the remaining balsamic sauce separately in a small jug!

Storage

It is preferable to consume the filet mignon medallions as soon as they are cooked. The balsamic sauce can be stored covered with plastic wrap for 1-2 days in a cool place. Freezing is not recommended.

Tip

You can wrap the medallions with slices of speck if you do not like bacon! As for cooking, it's better not to overdo it, but if you don't prefer rare meat, keep it on the heat a few more minutes and make sure it's cooked by piercing it and checking that the color of the liquid that comes out is clear!

For the translation of some texts, artificial intelligence tools may have been used.