Wine & Balsamic Marinated Filet Mignon
A flavorful filet mignon marinated in a mixture of red wine and balsamic vinegar, cooked to perfection and bursting with rich flavors.
Ingredients
For the Marinade
- 1/2 cup red wine
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 tablespoon rosemary (chopped)
- 1 tablespoon thyme (chopped)
- Salt and pepper to taste
Main Ingredient
- 1 pound filet mignon
Instructions
Preparation
- In a bowl, mix the red wine, balsamic vinegar, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Stir well until combined.
- Place the filet mignon in a resealable bag or a shallow dish and pour the marinade over the meat, ensuring it is well-coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for the best flavor.
Cooking
- If you are grilling, preheat your grill to high heat. If roasting, preheat your oven to 400°F (200°C).
- Remove the filet from the marinade and let it rest for about 15 minutes at room temperature. Add the filet to the grill or oven. For medium-rare, cook for about 4-5 minutes per side. For medium, aim for about 5-6 minutes per side.
- Let the filet rest for 5-10 minutes after cooking. This allows the juices to redistribute. Serve it with your favorite sides and enjoy!
Notes
For best results, let the steak marinate overnight. Use a meat thermometer to achieve your desired level of doneness. Resting before slicing is crucial for maintaining juiciness.