Filet Mignon And Balsamic Strawberries

Ingredients

• Servings: 4
• 2 cups strawberries, sliced
• 1/4 cup brown sugar
• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• 4 (6 ounce) beef tenderloin filets
• salt and pepper to taste
• 1 tablespoon chilled butter
• freshly ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 25 mins


• mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally.
• preheat an oven to 400 degrees f (200 degrees c).
• heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). transfer the steaks to a platter, and tent with foil to rest.
• pour steak juices from the skillet into a small saucepan. strain the strawberries and discard the liquid. add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.