Filet Mignon and Balsamic Strawberries

01Method

1. 1

   Combine the strawberries, brown sugar, and balsamic vinegar in a bowl. Let the mixture macerate for 1 to 3 hours, stirring from time to time.

2. 2

   Heat the oven to 400 degrees F (200 degrees C).

3. 3

   Warm the olive oil in an oven-safe heavy or cast-iron skillet over high heat. Season the filets on both sides with salt and pepper, then carefully lay them in the hot pan. Sear each side until deeply browned, about 1 to 2 minutes per side. Transfer the skillet to the oven and roast until the centers are reddish-pink and the internal temperature reaches 130 degrees F (54 degrees C), approximately 10 minutes. Move the steaks to a plate and loosely cover with foil to rest.

4. 4

   Pour the pan drippings into a small saucepan. Strain the macerated strawberries, discarding the soaking liquid, and add them to the drippings. Bring to a gentle simmer over medium-low heat, then stir in the butter, tilting the pan to emulsify it into the sauce. Spoon the strawberries over each steak and finish with a grind of black pepper.