Filet Mignons With Balsamic Pan Sauce and Truffle Oil Recipe

I made this dish in the Cafe a few days ago and it was yummy!

Filet Mignons With Balsamic Pan Sauce and Truffle Oil Recipe

• filet mignon steaks, 1 1/2 inches thick (one per person)
• salt, to taste
• fresh ground black pepper, to taste
• 1 tablespoon olive oil
• ¼ cup balsamic vinegar
• 2 tablespoons unsalted butter
• truffle oil, for drizzling

1. Sprinkle steaks generously with salt and pepper.
2. Pre-heat your oven to 275F. Take the filet/steak out of its
wrapper, and pat dry with a paper towel and then liberally apply salt
and pepper to the meat. Place the meat onto a roasting pan, and put
the pan into the oven. Cook the meat for 20-25 minutes, or until the
internal temperature of the meat is 90-95F.
3. Once the meat is between 90-95F, remove the pan from the
oven. Coat the bottom of a large, heavy frying pan with olive oil
and heat over medium-high heat. Add the steaks and cook to the
desired doneness (130F for medium rare), 2-3 minutes on each side.
4. Transfer to a platter and let rest, tented loosely with
aluminum foil, while you make the sauce.
5. In the same pan over medium-high heat, add the vinegar
and deglaze by scraping up any browned bits from the bottom. Cook
until slightly reduced and thickened, about 3 minutes.
6. Remove from the heat. Whisk in the butter to form a smooth
sauce.
7. To serve, transfer the steaks to individual plates, top
with the sauce, and drizzle with a small amount of truffle oil.