Filet Mignons With Balsamic Pan Sauce And Truffle Oil

• 4 filet mignon steaks, 1 1/2 inches thick
• salt, to taste
• fresh ground black pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons unsalted butter
• truffle oil, for drizzling

1. Sprinkle steaks generously with salt and pepper.
2. Coat the bottom of a large, heavy frying pan with olive oil and heat over medium-high heat. Add the steaks and cook to the desired doneness, 3-5 minutes on each side.
3. Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
4. In the same pan over medium-high heat, add the vinegar and deglaze by scraping up any browned bits from the bottom. Cook until slightly reduced and thickened, about 3 minutes.
5. Remove from the heat. Whisk in the butter to form a smooth sauce.
6. To serve, transfer the steaks to individual plates, top with the sauce, and drizzle with a small amount of truffle oil.

filet, salt, fresh ground black pepper, olive oil, balsamic vinegar, unsalted butter, truffle oil

Taken from www.food.com/recipe/filet-mignons-with-balsamic-pan-sauce-and-truffle-oil-326437 (may not work)