A delightful twist on the classic filet mignon, featuring a rich balsamic glaze and a touch of sweetness.
Trim any excess fat from the filet mignon steaks.
Trimming the fat ensures even cooking and a cleaner presentation.
Season the steaks with sea salt and freshly ground black pepper on both sides.
Seasoning just before cooking helps the flavors adhere to the meat.
Heat a skillet over medium-high heat and add the olive oil.
Ensure the skillet is hot before adding the steaks to achieve a good sear.
Sear the steaks for 2 minutes on each side until a golden crust forms.
Avoid moving the steaks too much to allow a proper sear.
Transfer the steaks to an oven-safe pan and cook in a preheated oven at 375°F for 8-10 minutes for medium-rare.
Use a meat thermometer to check the internal temperature for desired doneness.
In a saucepan, combine balsamic vinegar and brown sugar. Simmer over medium heat until thickened into a glaze.
Stir occasionally to prevent the glaze from burning.
Drizzle the balsamic glaze over the cooked steaks before serving.
Serve immediately to enjoy the steaks at their best temperature.
