Pan-searing your Filet Mignon steak gives it a beautiful glazed crust and keeps its delicious beef flavor intact in this Pan-Seared Filet Mignon.
2 beef tenderloin filets, cut 1 inch thick (about 5 ounces each)
2 tablespoons extra-virgin olive oil, plus extra for pan
1 large garlic clove, split
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
Beef broth, optional
Place beef in shallow dish. Pour on 2 tablespoons olive oil and 1 tablespoon vinegar. Turn to coat both sides. Set aside at room temperature 30 minutes, turning once.
Remove meat and discard marinade. Rub both sides of beef with garlic. Place pepper on plate and press beef into pepper to coat. Season with salt.
Brush grill pan with oil. Heat on stove top 2 minutes over high heat or until pan is very hot. Arrange beef on pan and cook 4 minutes per side for medium rare. If desired, add 2 tablespoons balsamic vinegar and 2 tablespoons beef broth to grill pan and stir up browned bits. Add another 1 or 2 tablespoons beef broth and simmer until sauce is slightly thickened and vinegar taste is not noticeable, about 2 minutes.
Serve sauce on side.
Note: This technique does smoke. Make sure you have your kitchen exhaust fan on.
Recipe makes 2 servings.
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