Filet Mignons With Balsamic Pan Sauce And Truffle Oil - cooking recipe

Ingredients

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

Preparation

Sprinkle steaks generously with salt and pepper.
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.
Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
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.
Remove from the heat. Whisk in the butter to form a smooth sauce.
To serve, transfer the steaks to individual plates, top with the sauce, and drizzle with a small amount of truffle oil.