Filet Mignon with Balsamic Tomatoes

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Pan-seared filet mignon with balsamic tomatoes is a quick and elegant dinner for two.  A crusty sear on the beef and those jammy tomatoes all served over a bed of peppery arugula make mealtime magic.

If you’re looking for an elegant, easy, and impressive dinner for two then you will love this filet mignon with balsamic tomatoes.

The filet is seared in a hot, hot pan to get a caramelized crust, basted in butter, and topped with softened, jammy tomatoes with a burst of acid form the balsamic vinegar. I serve mine over a bed of peppery arugula, but mashed potatoes would also be crazy delicious. This dish screams hot date, romance, and Valentine’s Day. The fact that it’s fast and easy to prepare is just a bonus. 

What is a Filet Mignon?

A filet mignon is tender steak cut from the small end of a beef tenderloin. It is known for its extremely tender, almost buttery texture. It is one of the more expensive cuts of beef, especially if you buy it already cut into steaks or slices.

A more economical approach is to buy a whole beef tenderloin and ask the butcher to trim it for you. My butcher will grind the scraps into ground beef (which make ridiculously great burgers!) and tie it for me. I then either roast the whole tenderloin, turn it into Beef Wellington, or cut it into filets, perfect for this recipe.

Let’s make Filet Mignon with Balsamic Tomatoes

1. Gather ingredients and season the filets liberally with salt and pepper.
2. Sear (ideally in a cast iron skillet) with herbs and garlic.
3. Flip, top with butter, and finish in a hot oven.
4. Sauté grape tomatoes in a pan with garlic, herbs, sugar, salt, and pepper.
5. Cook until tomatoes are softened and blistered.
6. Add the balsamic vinegar and reduce until syrupy.

Tips for success

• A cast iron skillet is ideal for achieving that perfect crust on your filets. If you don’t have one, an oven-safe sauté pan will work. 
• Turn on that exhaust fan when your sear the filets, especially after the butter is added. These will smoke A LOT!
• Have everything prepped before you begin. These filets cook up quickly and don’t need a ton of time to rest. Cook the tomatoes at the same time as you sear the filets.
• Serving the filets and tomatoes over a bed of arugula is the perfect match. The peppery greens balance out the sweet tomatoes and buttery beef. The balsamic syrup acts as a dressing for the greens. Don’t love arugula? Try baby spinach or a mesclun mix instead.
• Another tasty side would be creamy mashed potatoes.  Scoop the potatoes on to a plate, top with the filets, and spoon the tomatoes over the top. 

New to cast iron? Here’s everything you need to know about cooking in cast iron pans!

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Filet Mignon with Balsamic Tomatoes

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Pan-seared filet mignon with balsamic tomatoes is a quick and elegant dinner for two.  A crusty sear on the beef and those jammy tomatoes all served over a bed of peppery arugula make mealtime magic.

Course: Main Course

Cuisine: American

Keyword: filet mignon,, slow roasted tomatoes

Servings: 2 servings

Calories: 798 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

Filet Mignon

• 12 oz filet mignons (2- 6 oz filets)
• kosher salt and pepper
• 1 Tbsp olive oil
• 4 sprigs thyme
• 4 sprigs rosemary
• 2 cloves garlic, peeled and smashed
• 2 Tbsp unsalted butter

Balsamic Tomatoes

• 1 Tbsp olive oil
• 1 pint grape tomatoes
• 2 sprigs thyme
• 2 sprigs rosemary
• 1 clove garlic, peeled and smashed
• kosher salt and pepper
• 2 tsp sugar
• 1/3 cup balsamic vinegar
• *baby arugula for serving if desired

Instructions

Filet Mignon

1. Preheat oven to 475 degrees. Season filets on both sides generously with salt and pepper. 

2. Heat a cast iron skillet or oven-safe saute pan over high heat until hot. Swirl oil in the pan and add the filets. 
   
3. Scatter the thyme, rosemary, and garlic in the pan. Cook the filets 3 minutes without disturbing.
   
4. Flip and and cook an additional 3-4 minutes. Add 1 Tbsp of butter to each filet after you turn.
5. Place pan in oven for an additional 3-5 minutes to finish cooking until desired temperature, basting a couple times with the melted butter in the pan. (3 minutes in the oven should yield medium rare.)
6. Allow the steak to rest for at least 5 minutes before serving.

Balsamic Tomatoes

1. Heat olive oil over high heat in a small saute pan until hot. Add tomatoes, herbs, garilc, salt, pepper, and sugar and cook until tomatoes begin to blister and soften.

2. Add the vinegar, reduce heat to medium, and continue to cook until vinegar is reduced by half, about 5 minutes.

To Serve

1. Toss arugula with a couple teaspoons of olive oil, a squeeze of lemon juice, salt, and pepper and place on plate. Place a filet over the greens and top with tomatoes and a drizzle of the balsamic sauce from the tomatoes.

Recipe Notes

• A cast iron skillet is ideal for achieving that perfect crust on your filets. If you don’t have one, an oven-safe sauté pan will work. 
• Turn on that exhaust fan when your sear the filets, especially after the butter is added. These will smoke A LOT!
• Have everything prepped before you begin. These filets cook up quickly and don’t need a ton of time to rest. Cook the tomatoes at the same time as you sear the filets.
• Serving the filets and tomatoes over a bed of arugula is the perfect match. The peppery greens balance out the sweet tomatoes and buttery beef. The balsamic syrup acts as a dressing for the greens. Don’t love arugula? Try baby spinach or a mesclun mix instead.
• Another tasty side would be creamy mashed potatoes.  Scoop the potatoes on to a plate, top with the filets, and spoon the tomatoes over the top. 

Nutrition Facts

Filet Mignon with Balsamic Tomatoes

Amount Per Serving

Calories 798 Calories from Fat 567

% Daily Value*

Fat 63g97%

Saturated Fat 24g150%

Cholesterol 149mg50%

Sodium 108mg5%

Potassium 1125mg32%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 16g18%

Protein 33g66%

Vitamin A 2470IU49%

Vitamin C 38.6mg47%

Calcium 61mg6%

Iron 5.5mg31%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in February 2016 but was republished with step-by-step photos and tips in February 2019.