When you want a dinner that feels indulgent and restaurant-worthy, this balsamic and bourbon filet mignon delivers in every way. The steaks are buttery, tender, and perfectly seared, with a flavor profile that’s rich, slightly sweet, and tangy. The real magic happens with the mushrooms — they soak up the marinade like little flavor sponges, infusing each bite with depth and complexity. This is a dish worthy of special occasions, yet simple enough to prepare at home.
YIELD
2 servings
PREP TIME
1 Hr
COOK TIME
25 Min
METHOD
Roast
Ingredients for Balsamic and Bourbon Glazed Filet Mignon with Thyme Mushrooms
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1 oz (30 ml) balsamic vinegar
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1 oz (30 ml) bourbon (Eastside Distilling Burnside bourbon recommended)
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1 oz (30 ml) Worcestershire sauce
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4 Tbsp (55 g) butter, divided in half
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2 filet mignon steaks (about 6–8 oz / 170–225 g each)
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12–15 cremini mushrooms, thinly sliced (about 8 oz / 225 g)
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1 Tbsp (3 g) fresh thyme leaves
How to Make Balsamic and Bourbon Glazed Filet Mignon with Thyme Mushrooms
Test Kitchen Tip: For faster cooking and more surface area for flavor, slice each filet horizontally into two even cuts before marinating.
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In a small bowl, whisk together the balsamic vinegar, bourbon, and Worcestershire sauce.
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Pat the filet mignon dry with paper towels and place in a shallow dish. Pour half of the marinade over the steaks, turning them to coat evenly. (Reserve the other half of the marinade for the mushrooms.)
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Cover and refrigerate for 1 hour, flipping the steaks after 30 minutes.
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Preheat the oven to 425°F (220°C).
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Heat a cast iron skillet or oven-proof pan over medium-high heat. Add 2 Tbsp (28 g) butter and let it melt.
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Place the steaks in the skillet and sear without moving them for 3 minutes to develop a crust. Discard any marinade left in the dish with the raw steaks.
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Flip the steaks, remove the skillet from the stovetop, and immediately transfer it to the oven.
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Roast for 15–20 minutes, depending on steak thickness and desired doneness.
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While the steaks finish cooking, melt the remaining 2 Tbsp (28 g) butter in a sauté pan over medium heat.
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Add the mushrooms and cook for about 5 minutes, stirring occasionally, until softened.
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Pour in half of the reserved marinade, sprinkle in the thyme, lower the heat, and cook for another 6–8 minutes.
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Taste and, if desired, add more of the marinade for a stronger flavor.
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Transfer the cooked steaks to plates and spoon the sautéed mushrooms over the top before serving.
Conclusion:
This balsamic and bourbon filet mignon is an elegant main course that’s perfect for date nights, celebrations, or anytime you want to treat yourself. The juicy, tender steaks pair beautifully with the savory-sweet mushroom topping, making every bite indulgent. Serve with roasted vegetables, garlic mashed potatoes, or a crisp salad for a complete, unforgettable meal.
