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Ingredients
- 4 4- to 6-ounce filet mignon steaks
- Kosher salt and ground black pepper
- 1 tablespoon unsalted butter
- Sweet Balsamic Reduction (page 165)
Method
- Season both sides of the filets with salt and pepper.
- In a large skillet, melt the butter over medium heat.
- Add the steaks and cook 4 to 5 minutes per side for medium-rare.
- Arrange the filets on 4 individual plates or on a serving platter.
- Drizzle the sauce over each filet and serve.
- Red meat tastes best when cooked to medium-rare, which means the interior of the meat is warm and very red and juicy.
