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FILET MIGNON ALLA MODENA
Ingredients
- 3 tablespoons all-purpose or white whole-wheat flour
- 1/2 teaspoon each fine sea salt and freshly ground black pepper
- 4 6-ounce filet mignon steaks, about 1-1/2 inches thick
- 2 tablespoons extra virgin olive oil
- 4 tablespoons balsamic vinegar, such as Barili Exclusivi Condimento
- 1/2 cup beef stock
Directions
- Combine the flour, salt, and pepper in a pie plate.
- Heat a cast-iron skillet or other heavy pan large enough to hold the steaks, and then add the olive oil.
- Once the oil shimmers, dredge both sides of each steak in the flour mixture, shake off any excess, and add to the pan.
- Sauté for about 4 minutes, and then flip to cook the other side, about 4 minutes more for rare.
- When the steaks are done to your liking, transfer them to four dinner plates.
- Deglaze the pan with the balsamic, and then add the stock.
- Reduce the liquid to a thick sauce.
- Spoon equal amounts over each steak and serve.
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