Filet Mignon with Rich Balsamic Glaze

Filet Mignon with Rich Balsamic Glaze

Here is a very special meal for Shabbat. I understand that financial times are really hard right now for many families. But once in a while you might find a few extra dollars to give your family a Shabbat that they will remember. Give this a try. Shabbat Shalom

Filet Mignon with Rich Balsamic Glaze


4 (8 oz) Kosher Filet Mignon Steaks 2 inches thick (This is really important.)
Note: One steak per person.

2 tbs. Canola Oil
2 tbs. Extra Virgin Olive Oil
4 cloves Garlic crushed and minced into a paste
Kosher Salt and freshly Ground Black Pepper to taste

¼ cup Balsamic Vinegar
¼ cup dry Kosher Israeli Red Wine
2 cloves Garlic, crushed and minced
2 Scallions, thinly sliced as a garnish
A little Cornstarch and water as a thickener


Make certain the Steaks are at room temperature. Massage a little olive oil, garlic paste and salt and pepper on the both sides of the steaks.

In a skillet add 1 tbs. Of canola oil and allow this to heat to the point where it just begins to smoke. Add the steaks and sear each side for about 1 ½ minutes Flip the steaks and repeat.

Preheat the oven to 400 degrees F. Roast in the oven for 4-5 minutes for medium rare and if desired longer for well done.

In a skillet add the balsamic vinegar and red wine. Cover, and cook for 6 minutes until the sauce begins to thicken.

Remove steaks to warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Serve with a fresh salad, potato, green vegetable, some fish, Israel Kosher Wine, Challah and of course light two Candles. Scrub the kids until they shine, put on your best dress, say a few prayers and your all set for Shabbat. Shomer the Sabbath it a very special day for you so keep it Holy. Shabbat Shalom

About the Author
Chef Ceaser has been a kosher chef for 37 years.