2 5 ounce beef tenderloin filets, trimmed of any visible fat
Salt and pepper
1½ tablespoons wine (any varietal)
1 tablespoon low sodium soy sauce
½ tablespoon balsamic vinegar
1 teaspoon honey
1 garlic clove, minced
Crushed red pepper flakes, to taste
Cooking spray
Instructions
Preheat oven to 325°F.
Pat steaks dry with a paper towel. Sprinkle salt and pepper on both sides of steaks.
Cook steaks: Spray an oven-safe non-stick skillet with cooking spray and heat over medium-high heat. Once pan is hot, add steaks and cook 3 minutes per side to get a good seer (Note: do not move steaks while seering except to flip sides). Move skillet from stovetop to preheated oven and cook for 5 to 15 minutes, depending on desired doneness (10 minutes was a good medium done for me). Remove steaks from skillet and put on plate, tented with foil to rest for 15 minutes.
Meanwhile, make the sauce: In a small bowl, whisk together the wine, soy sauce, balsamic vinegar and honey and set aside. Wipe the non-stick skillet clean and heat over medium-high heat. Add garlic and crushed red pepper to skillet and cook for 30 seconds, or until fragrant. Add wine mixture and bring to a boil. Reduce to a simmer and cook for 1 minute. Serve over steaks.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/09/16/balsamic-glazed-filet-mignon-recipe/