Filet Mignons With Balsamic Pan Sauce And Truffle Oil

1. 1

   Sprinkle steaks generously with salt and pepper.

2. 2

   Coat the bottom of a large, heavy frying pan with olive oil and heat over medium-high heat. Add the steaks and cook to the desired doneness, 3-5 minutes on each side.

3. 3

   Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.

4. 4

   In the same pan over medium-high heat, add the vinegar and deglaze by scraping up any browned bits from the bottom. Cook until slightly reduced and thickened, about 3 minutes.

5. 5

   Remove from the heat. Whisk in the butter to form a smooth sauce.

6. 6

   To serve, transfer the steaks to individual plates, top with the sauce, and drizzle with a small amount of truffle oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.