Filet Mignon with Balsamic Glaze
Originally from the Driftwood Winery in Texas, adapted by Pam, Hellmuth, David, & Cindy!   I loved our dinners together at Tuscany Terrace!
When we lived in Texas, we became members of the Driftwood Winery Club.  My dear neighbor, Rosaura, and I dragged ourselves to the winery once a month for a tasting and to pick up our monthly wine selection.  Such a hardship!
Seriously, we always had fun and came away with ideas about pairing wine and food.  Once they gave us this recipe for filet mignon, I was hooked - line and sinker!
Yep, it's an expensive cut of meat, but so worth it for special occasions or just celebrating life.  We spent many a Saturday night with my late niece, Cindy, and her husband out on our "Texas Tuscany Terrace" sipping wine and enjoying steak!  Be sure to have some Balsamic Vinegar on hand for this and some red wine - nothing else will do.   I also like to use Montreal Steak Seasoning.
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Serves two:
2 filet mignon steaks
1/2 tsp ground black pepper
(Can use Montreal Steak Seasoning, instead of salt & pepper.)
salt to taste
1 tbsp olive oil
1/4 cup balsamic vinegar
1/4 cup dry red wine
  1. Sprinkle pepper and salt over filet mignon steaks.
  2. Heat olive oil in a cast iron skillet over medium-high heat.  Place steaks in hot pan, and cook for 1 minute on each side, or until browned.
  3. Reduce heat to medium-low, and add balsamic vinegar and red wine.
  4. Cover, and cook for 4 minutes on each side, basting with sauce occasionally and when you turn the meat over.
  5. Remove steaks to plates, spoon one tablespoon of glaze over each, and serve immediately.