Filet Mignon with Balsamic Glaze
- 2 4 ounce filet mignon, steaks
- 1/4 Cup Balsamic Vinegar
- 1/2 Tsp Black pepper freshly ground
- 1 Salt
- 1/4 Cup Red Wine dry
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 balsamic vinegar and red wine. 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.