Balsamic Filet Mignon

So juicy

This is a great spice mixture to pair with the sweet balsamic sauce. Use a 2-3″ thick filet mignon or tenderloin cut of beef.

Filet Mignon with Balsamic

• 2 filet mignon
• 2 tbsp finely chopped fresh rosemary
• 1 tbsp black peppercorns
• 1 tsp sea salt
• 1 tsp sesame seeds
• 1/2 cup balsamic vinegar
• 3 tbsp butter

Grind spices and seeds to a powder and rub into steaks on all sides. Let meat sit for an hour then melt butter in a cast iron pan over medium heat. Cook butter until it begins to brown then add meat and sear on one side for three minutes. Flip meat and place in oven at 375 degrees. Continue to cook until meat is rare, about 5-8 minutes depending on the thickness. Remove from oven and place pan back on stove top. Remove meat from pan and cover with foil. Add balsamic to pan, and bring to a hard simmer over medium heat scraping up any bits stuck to the bottom. Reduce vinegar by half then add meat back to pan and quickly coat with sauce. Serve immediately.