Filet Mignon with Balsamic Reduction

When I was in college, I had a subscription to a cooking magazine that featured a section dedicated to five-ingredient recipes. One of the gems I discovered was a ribeye au poivre. The sauce was so delicious that I’ve used it on a variety of beef and chicken dishes over the years.

I love serving this filet with creamed spinach and marinated tomatoes for a simple yet special meal. This recipe is written for one filet, but the sauce makes enough for two. My husband and I usually split one filet.

The cooking times below are based on a steak that is about one inch thick. If your steak is thicker or thinner, you may need to adjust the cooking time to achieve your desired doneness. A quick note: while the sauce gives off a strong vinegar aroma as it cooks, the flavor actually mellows beautifully.

Special Equipment:

• An ovenproof pan
• Oven mitt
• Tongs for flipping the steak

If you don’t have an ovenproof pan, you can transfer the steak to a baking dish to finish cooking in the oven.

Ingredients:

• 1 (4-6 oz) filet mignon steak
• Kosher salt and freshly ground black pepper, to taste
• Oil, for coating the pan (note: olive oil may smoke while cooking)
• 1/3 cup balsamic vinegar
• 2 tablespoons cold salted butter

Instructions:

1. Preheat the oven to 425°F.
2. Heat an ovenproof pan over medium heat until very hot.
3. Season the filet on both sides with salt and pepper.
4. Add a small amount of oil to the pan and immediately place the filet in the pan. Sear for 4-5 minutes on one side until a deep brown crust forms.
5. Flip the filet and cook for another 4-5 minutes until the other side is well browned.
6. Using tongs, sear the sides of the steak for a few seconds per side.
7. Transfer the pan to the oven and bake for about 5 minutes for medium-rare.
8. Remove the pan from the oven (using an oven mitt) and transfer the steak to a plate to rest for at least 5 minutes.
9. Prepare the sauce:
   • Place the pan back on the stove over medium heat.
   • Add the balsamic vinegar and bring it to a boil.
   • Reduce the liquid by half, which should take about 2 minutes after it begins boiling. (Be careful not to over-reduce it, or it will become too thick and tar-like.)
10. Finish the sauce:
    • Remove the pan from the heat.
    • Add the cold butter and swirl until fully melted and the sauce is glossy and smooth.

Serve the filet drizzled with the balsamic sauce and enjoy!