Filet Mignon with Rich Balsamic & Port Glaze
2 (4 ounce) filet Mignon steaks
1/2 teaspoon freshly ground black pepper to taste
salt to taste
1/4 cup balsamic vinegar
1/4 cup Port Wine
1 shallot thinly sliced
1 8 oz sliced mushrooms
1 tbs butter
Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned.
Reduce heat to medium-low, and sliced mushrooms and sliced shallot, add balsamic vinegar and Port wine. 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 cover with foil.
Add butter to the mushroom Port glaze, continue to heat until butter is melted add any collected meat juice to the reduction sauce. return the meat to sauce and baste will heating.
Spoon one tablespoon of glaze over each, and serve immediately.
Tonight, I’m serving with oven roasted new potatoes, green beans wrapped in bacon and a garden salad.