Filet Mignon in Mustard Balsamic Vinegar Sauce

By dmscott52

First made in 1992 from Good Housekeeping Magazine. Very good.

Ingredients

• 1 T. olive oil
• 6 beef tenderloin steaks (filet mignon) each 1-1/2 inch thick. ( I have used as few as 2 filets and very thick ones).
• 1/4 cup chicken broth
• 2 T. balsamic vinegar
• 1 T. Dijon mustard.

Preparation

Step 1

About 30 minutes before serving:
1. Preheat oven to 425 degrees F. In ovenproof 12 inch skillet over medium-high heat, in hot oil, cook filet mignon until browned on all sides, about 6 minutes (make sure to brown well). Place skillet in oven; bake about 5 minutes, 8 minutes for medium rare or until desired doneness. Remove meat to warm platter; keep warm.

2. To skillet, addd chicken broth, vinegar, and mustard. Over medium-high heat, heat mixture to boiling, stirring constantly and scraping until browned bits are dissolved and mixture reduces slightly.

3. To serve, spoon sauce over steaks.