Filet Mignon with Red Wine Reduction

Filet Mignon with Balsamic Reduction

Ingredients:

2 filet mignon steaks, each with a thickness of 1 1/2"

course salt and fresh ground pepper

1 tbsp olive oil, plus additional for drizzle

1/4 cup balsamic vinegar

2 tbsp unsalted butter

Directions:

1. Season steaks generously with salt and pepper.

2. Coat the bottom of a large skillet with olive oil and place over medium-high heat. Add the steaks and cook to desired temperature, 3-5 minutes on each side. Remove the steaks form the heat, transfer to a plate to rest. Tent loosely with foil.

3. Keeping the same pan over medium-high heat, add the vinegar and deglaze the pan (scrape up brown bits from bottom of pan). Cook until slightly reduced and thickened, about 3 minutes. Remove from the heat. Whisk in the butter. This will form a smooth, glossy sauce.

4. Plate the steaks on individual plates, top with sauce and drizzle with a very small amount of oil.