Filet Mignon with rich Balsamic Glaze
Lunch - Brunch - Dinner
- 2 (4 oz) filet mignon steaks
- 1/2 t freshly ground black pepper
- Salt to taste
1/4 cup Traditional or Dark chocolate balsamic vinegar
- 1/4 cup dry red wine
- Sprinkle black pepper & salt over both sides of each steak.
Heat a nonstick skillet over medium high heat.
Place steaks in hot pan and cook for 1 minute on each side or until browned.
Reduce heat to medium-low and add balsamic vinegar and red wine.
Cover & cook for 4 min. on each side, basting with sauce when you turn the meat over.
Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.