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Filet Steaks with Balsamic-Honey Sauce

This is quick enough for a weeknight but special enough for company or a family birthday.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
632 calories per serving


> 1/4 cup canola oil
> 1/2 (28 oz) bag frozen steak cut french fries
> 1/2 (8 oz) bag fresh  peas
> 12 oz package fresh green beans, trimmed
> 1 lb beef tenderloin steaks, room temperature
> 1 shallot, finely chopped
> 1/3 cup balsamic vinegar
> 2 tbsp honey


Heat the oil in a large skillet and fry the potatoes 10 min., or until golden brown, turning as needed to brown all sides. Remove with a slotted spoon and drain on paper towels. Discard all but 2 tbsp oil. Meanwhile, in a pot of boiling water, cook the peas and green beans 6 min., or until crisp tender.
Holding a sharp knife parallel to the cutting board, cut the steaks in half through the middle, creating 4 thinner steaks of equal thickness. Sprinkle with pepper and salt (in moderation). Heat the reserved 2 tbsp oil in the frying pan and fry the steaks 4 min. over medium-high heat, turning halfway, or until internal temperature using an instant read thermometer reaches 135°F (medium rare). Remove the steaks from the pan, cover loosely with foil and let stand 5 min.
Sauté the shallot 1 min. in the remaining oil. Add the balsamic vinegar and honey and simmer until reduced by 1/3. Divide the steaks among 4 plates. Drizzle the honey balsamic sauce over the steak and serve with the vegetables and fries.

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