Filet Mignon with Rich Balsamic Glaze
recipe comes from Recipes in The Mail
and was submitted by Linda W.
(6 ounce) filets beef tenderloin filets, each
1 1/2 inches thick
1/2 teaspoon freshly ground black pepper to
salt to taste
1/3 cup balsamic vinegar
1/4 cup dry red wine
freshly ground pepper over both sides of each
filet, and sprinkle with salt to taste.
a nonstick skillet over medium-high heat until
filets in hot pan, and cook each side for 1
minute, covered, until browned.
heat down to medium-low, add 1/4 cup balsamic
vinegar and all of the red wine.
and continue to cook for 4 minutes each side,
uncovering once to turn filets and spoon balsamic-wine
glaze over filets.
additional balsamic vinegar if needed.
filets to two warmed plates, spoon one tablespoon
of glaze over each, and serve immediately