Easy Balsamic-Glazed Filet Mignon
4- to 6-ounce filet mignon steaks
each kosher salt and freshly ground black pepper
vegetable or canola oil
dry red wine
About 45 minutes before cooking, remove steaks from refrigerator and pat dry on all sides. Season both sides with salt and pepper. Let rest at room temperature.
When ready to cook, add oil to a large nonstick skillet over medium-high heat. Pat all sides of steak dry again. Place steaks in the hot pan and cook for 2 minutes on each side, or until browned.
Reduce heat to medium-low, and add balsamic vinegar and red wine with steaks. Cover and cook for 3 minutes on each side, basting with sauce when you turn the meat over.
Remove steaks to two warmed plates and let sit for 5 minutes. Just before serving, spoon balsamic glaze over each steak.
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