Wine & Balsamic Marinated Filet Mignon made with dry red wine, mustard, balsamic vinegar and fresh rosemary is an easy marinade that's perfect for rich meats like beef.
On a recent Saturday, we had very full day which started out with an early morning cheering competition for our eldest daughter (they came in 2nd place in their category :)).
We then headed home so that my youngest daughter and her friends could practice for their schools "lip sync" show.
It's really quite cute. The kids get on stage and lip sync to their favorite songs while showing off their choreographed dance moves.
They have a blast and the parents enjoy watching them as well as the teachers that usually perform an ending number.
In between cheer and the lip sync practice, it was time to make the marinade so that the filet mignon would be ready to grill after everyone had left.
How do you make Wine and Balsamic Marinated Filet Mignon?
For this recipe, combine extra virgin olive oil, balsamic vinegar, dry red wine, stone ground mustard, garlic cloves, fresh rosemary, salt and pepper in a bowl; then whisk until it's well blended.
Next, add your filet mignon and the marinade in a resealable bag and place in the refrigerator for at least 2 hours.
I prefer to marinate steaks a little bit longer (overnight), but I was crunched for time.
Discard marinade and let the meat rest at room temperature for about 15 minutes prior to grilling. Heat your grill; then cook to your liking.
This filet mignon marinade was fantastic and the meat was so tender and flavorful. ~Enjoy!
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More Steak Recipes
- Flank Steak with Spinach and Havarti
- Tuscan-Style Grilled Rib Eye Steak
- Cajun Lime Grilled Rib Eye Steak
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Wine & Balsamic Marinated Filet Mignon
Ingredients
- 4- (6 ounce) filet mignon
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- ¼ cup dry red wine
- 1 tablespoon stone ground mustard
- 2 tablespoons minced garlic
- 1 tablespoon fresh chopped rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Whisk all ingredients together until well blended. Add the meat and the marinade to a resealable bag and refrigerate for at least 2 hours or overnight.
- Discard marinade and allow meat to rest at room temperature for 15 minutes prior to grilling to your desired internal temperature.
Notes
Nutrition
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*Originally posted February 2012/Updated June 2018
Lin says
Marinating now for tomorrows BBQ.
If you slowly reduce the leftover marinade it will be safe for consumption.
Pamela says
Very good. I ended up marinating for 2 days as our grilling schedule got interrupted. Tasted marvelous, could cut the filet with a fork. Definitely a hit with the whole family
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe Pamela!
Brian says
Wow! This was good. Did this with 2” thick filets. Best steak I have had in awhile. Others agreed. Will definitely be using this for steaks again.
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe Brian, thanks for stopping back to let me know. It's a tasty marinade that goes well with other steaks as well.
Jennifer Moon-Ruocco says
Thank you...Filet's were delicious!
Carrie Farias says
I'm so glad you liked the recipe Jennifer! Thanks for stopping back to let me know.
Anonymous says
I was wondering if you had considered reserving the marinade to use for making carmalized onions to go with the steak? It has almost the same ingredients that I add for the onions. I'm gonna try tonight. Just not sure how much I should add to the onions.
Carrie Farias says
I'm sure it would be fine, but I wouldn't use the same marinade that the meat was soaking in. Make a little extra for the onions. Let me know how it tasted!
Carrie's Experimental Kitchen says
So glad I could help Dave! 🙂
Thanks Lisa, I'm sure it would be great with anything! 🙂
Lisa @ Lisa's Dinnertime Dish says
This marinade sounds delicious, Carrie! I bet it would make a great marinade for pork as well. 🙂
Inspired by eRecipeCards says
And i just happen to have a steak in my fridge just waiting to be marinated! great timing for me!
Dave