Filet Mignon With Balsamic Drizzle

Filet Mignon With Balsamic Drizzle

Serves 4 to 6

4-6 filet mignon steaks (1 inch thick)
2 ounces soft feta cheese
2 tablespoons butter
3 tablespoons raw sugar
1½ cups balsamic vinegar
Fresh ground pepper and salt to taste

Indoor Broiler or Outdoor Grilling: Medium-high heat is needed for either an indoor or outdoor grill. If no grill or a grilling pan, a stainless steel or cast-iron pan works perfectly for searing the steaks.

Season the Steaks: The meat should be seasoned lightly with salt and pepper to taste.

The Balsamic Sauce: In a small saucepan boil (over medium to low heat) the balsamic and sugar until it is reduced down; approximately 15 minutes.

Cooking: In a skillet (over medium to high heat) melt the butter. Then cook each side of the steaks for ¾ of a minute for medium-rare or slightly longer for the desired doneness. For indoor broiler, transfer the steaks to a baking sheet and sprinkle with feta cheese. Allow the steaks to broil for another minute or until the cheese melts. Remove steaks from broiler, sprinkle tops with cracked pepper, and let them sit for 5 minutes before serving. This same procedure is used for outdoor grilling, but a baking sheet (obviously) is not needed.

Place the steaks on serving plates and drizzle balsamic sauce on top or the side along with a fresh salad or preferred vegetables.

Diva Tip:

• Epicurean Diva’s “Classic Balsamic Vinegar” is perfect for the drizzle.

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