-Two 8-ounce filets
-Salt and pepper
-3 tablespoons butter, unsalted
-1 cup balsamic vinaigrette
-2 to 3 tablespoons brown sugar
-2 tablespoons butter
Preheat the oven to 425 degrees F.
In a medium skillet, drizzle a little olive oil and 1 tablespoon of butter and place on medium-high heat.
Meanwhile, pat dry your steaks with paper towels. Liberally season all sides of the steak with salt and pepper. Place the steaks on the skillet, and cook each side of the steaks for 2 minutes until all of the sides of the steaks have been browned. Turn off the heat, and place 1 tablespoon of butter on top of each of the steaks.
Place the pan with the steaks into the oven and cook for about 5-7 minutes, or until medium rare. For some people this may take less time, but each time I have cooked these in my oven it has been a little longer.
While the steaks are in the oven, prepare the balsamic glaze. In a skillet over medium heat, simmer the cup of balsamic vinaigrette. Add the brown sugar and stir occasionally for about 10 minutes. Remove from heat and stir the 2 tablespoons of butter. Let sit for a few minutes.
Once the steaks are done, they should technically rest for about 5 minutes, but I am usually too impatient! Pour the balsamic glaze over the steaks and serve with a baked potato and some asparagus. Enjoy!