Filet Mignon in Mustard-Balsamic Vinegar Sauce

By dmscott52

Ingredients

• 1 T. olive oil
• 6 beef tenderloin steaks (filet mignon) each about 1 1/2 inch thick. ( I have used this recipe with 2-4 steaks)
• 1/4 chicken broth
• 2 T. balsamic vinegar
• 1 T. Dijon mustard

Preparation

Step 1

About 30 minutes before serving:

1. Preheat oven to 425 degrees. In ovenproof 12-inch skillet over medium-high heat, in hot oil, cook filet mignon until browned on all sides, about 6 minutes. Place skillet in oven; bake 5 minutes for rare, 8 minutes for medium rare or until desired doneness. Remove meat to warm platter; keep warm.

2. To skillet, add 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.