Filet Mignon with a Maple Balsamic Reduction

By connieo

Ingredients

• 4 steaks, at room temperature
• 2 tablespoons steak spice (recommended: McCormick Montreal)
• 3 tablespoons canola oil
• Balsamic Syrup
• 1/4 cup aged balsamic vinegar*
• 1/4 cup real maple syrup
• Cook's Note: Minimum 7 years old

Details

Servings 4
Preparation time 5mins
Cooking time 18mins

Preparation

Step 1

1. Season the steaks with a pinch of steak spice.

2. Heat the canola oil in a frying pan over medium-high heat until almost smoking. Add the steaks to the hot pan.

3. Sear the steaks for 2 minutes on each side. Reduce the heat to medium-low and cook the steaks for another 2 minutes per side.

4. Tent the cooked steaks in aluminum foil and let them rest for 10 minutes.

To make the balsamic syrup:

1. Heat a pan on medium-high heat, add equal parts maple syrup and balsamic vinegar, and stir for 3 to 5 minutes until the sauce is bubbling and slightly reduced.

2. Serve immediately, drizzled over the filet mignon.