Balsamic non- Alcoholic Red Wine Glazed Filet Mignon

Ingredients

• Beef tenderloin

  raw, separable lean only, trimmed to 1/8" fat, select

  170g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Sea salt

  fine crystals

  ⅛ tsp or 0.5g

• Ghee

  Simply Ghee

  1 tsp or 5g

• Balsamic vinegar

  30g

• Red wine

  table

  30g

Directions

1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
2. Heat a nonstick skillet over medium-high heat. Add the ghee, then add the steak in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add the balsamic vinegar and non alcoholic red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
3. Remove steak to a warm plate, spoon one tablespoon of glaze over each, and serve immediately.