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1
Cut fat off filet mignon steaks. Place steaks in large bowl/pan/plate/platter.
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2
Drizzle 1 tablespoon of balsamic vinegar on each steak. Flip steaks over and drizzle the other tablespoon of balsamic vinegar.
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3
Sprinkle the salt, pepper, and sugar on both side of steaks. Let the steaks sit for 10 minutes at room temperature.
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4
Pour red wine into sauce pan over high heat. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Wait until wine becomes thick and syrupy. Turn off heat.
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5
Preheat oven to 350u00b0F Also preheat a heavy pan over medium heat on stove.
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6
Drizzle 2 tablespoons of extra virgin olive oil over steaks.
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7
Sear steaks 1 or 2 minutes on each side on pan. Pour red wine reduction over steaks while cooking. I used a spoon to do this in moderation and avoid getting too much red wine in there.
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8
Place pan with steaks into the oven. Let them cook for 8-10 minutes. This will make your steak brown on the outside and pink on the inside (depending on the thickness of the steak and power of the oven). Try cutting a steak with your knife to check the inside.
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9
Remove the pan from the oven and let steaks sit in the pan for 5 minutes to let them soak the juices inches.
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10
Serve steaks on plate. Take a spoon and drizzle the juice from the pan over your steaks. Make sure to get a lot of juice on there! Enjoy!
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11
PS - I served these with cheddar and bacon mashed potatoes. Also try potatoes au gratin or steak fries!
