Filet Mignon with Rich Balsamic Glaze

Ingredients

• Beef tenderloin

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

  8 oz or 227g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Balsamic vinegar

  ¼ cup or 64g

• Red wine

  Alcoholic beverage, table, carignane

  2 fl oz or 59g

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. 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, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
3. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.