Filet Mignon with Rich Balsamic Glaze
- 2 (4 ounce) filet mignon steaks
- 1/2 teaspoon freshly ground black pepper to taste
- salt to taste
- 1/4 cup Salado Olive Oil Co.'s 25-Year Dark Traditional, Cherry, Fig, or Espresso Balsamic Vinegar
- 1/4 cup dry red wine
Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste. 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 our Salado balsamic vinegar. Cover, and cook for 4 minutes 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.
This is all LOVE!