The most important thing about preparing filets mignons is to use a light hand with the steaks themselves. To bring out their melting tenderness, absolutely all they need is a little salt and pepper and to be sautéed in some butter or olive oil. Here, they are drizzled with an elegant reduced balsamic sauce with deep, almost molasses flavor and a welcome bite at the finish. Try this dish with Brazilian Leeks (page 142). The filets are also wonderful with the heartier Shiitake-Wine Sauce (page 167).

　　

Ingredients

makes 4 servings

　　4 4- to 6-ounce filet mignon steaks

　　Kosher salt and ground black pepper

　　1 tablespoon unsalted butter

　　Sweet Balsamic Reduction (page 165)

　　

Step 1

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.

　　

Step 2

Arrange the filets on 4 individual plates or on a serving platter. Drizzle the sauce over each filet and serve.

　　

from aunt elsa’s kitchen

Step 3

Red meat tastes best when cooked to medium-rare, which means the interior of the meat is warm and very red and juicy.

　　Eva's Kitchen