Filets Mignons with Sweet Balsamic Reduction

• 4 4- to 6-ounce filet mignon steaks
• Kosher salt and ground black pepper
• 1 tablespoon unsalted butter
• Sweet Balsamic Reduction (page 165)

1. Season both sides of the filets with salt and pepper.
2. In a large skillet, melt the butter over medium heat.
3. Add the steaks and cook 4 to 5 minutes per side for medium-rare.
4. Arrange the filets on 4 individual plates or on a serving platter.
5. Drizzle the sauce over each filet and serve.
6. Red meat tastes best when cooked to medium-rare, which means the interior of the meat is warm and very red and juicy.

filet, kosher salt, unsalted butter, sweet balsamic

Taken from www.epicurious.com/recipes/food/views/filets-mignons-with-sweet-balsamic-reduction-377885 (may not work)