Carrie’s Experimental Kitchen

Wine & Balsamic Marinated Filet Mignon

Balsamic vinegar and a hearty dry red wine make up this easy marinade which is perfect for beef.
This past Saturday, we had very full day which started out with an early morning cheering competition for my eldest daughter (which 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.
I had taken out a roast beef for dinner that I knew was going to be too much for us to eat so I had invited my in laws over for dinner and had asked one of my friends and her family to stay as well (I just love last minute entertaining).
This Wine and Balsamic Marinade was fantastic on the roast beef, but since we were having so much fun, I forgot to take a picture. So when my daughter wanted filet mignon last night for dinner (she was at another Sweet 16 party Sat night and missed out), I agreed so that I could make this marinade again and take a picture this time! It was a fantastic flavor combination and even better on the filets.

Wine & Balsamic Marinated Filet Mignon
4 Filet Mignon

1/2 c. Extra Virgin Olive Oil
1/4 c. Balsamic Vinegar
1/4 c. Dry Red Wine
1 tbsp. Stone Ground Mustard
2 Cloves Garlic, minced
1 tbsp. Fresh Rosemary, chopped
1/4 tsp. Fresh Ground Pepper
1/4 tsp. Kosher Salt

Whisk all ingredients together until well blended. Add the meat and the marinade to a resealable bag and refrigerate for at least 2 hours. Discard marinade and let rest at room temperature prior to grilling to your desired internal temperature. Serves 4.

*For Roast Beef, bake at 350 degrees approximately 20-30 minutes per pound.

Nutrition Facts per Serving (based on ¼ cup marinade)
Calories 225, Carbs .7g, Fat 12.7g, Protein 24.6g, Fiber 0g, Sugar .5g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.



  1. Inspired by eRecipeCards
    February 2, 2012 at 7:51 pm - Reply

    And i just happen to have a steak in my fridge just waiting to be marinated! great timing for me!


  2. Lisa @ Lisa's Dinnertime Dish
    February 3, 2012 at 1:20 am - Reply

    This marinade sounds delicious, Carrie! I bet it would make a great marinade for pork as well. 🙂

  3. Carrie's Experimental Kitchen
    February 3, 2012 at 1:44 am - Reply

    So glad I could help Dave! 🙂
    Thanks Lisa, I’m sure it would be great with anything! 🙂

  4. Anonymous
    August 22, 2013 at 7:47 pm - Reply

    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
      August 26, 2013 at 7:09 pm - Reply

      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!

  5. Jennifer Moon-Ruocco
    January 20, 2014 at 3:28 am - Reply

    Thank you…Filet’s were delicious!

    • Carrie Farias
      January 20, 2014 at 12:20 pm - Reply

      I’m so glad you liked the recipe Jennifer! Thanks for stopping back to let me know.

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