Break out your favorite grillin’ skillet or sauce pan to make a fragrent sauce that is a perfect companion to a done-rare bite of Filet Mignon.

INGREDIENTS:
Four (4 – 6 ounce) Filet Mignon
3 teaspoon extra virgin olive oil
3 Tablespoons balsamic vinegar
2 teaspoons fresh rosemary chopped fine
1/2 cup of chopped shallots
Salt and pepper to taste

DIRECTIONS:
Bring grill to a medium to high heat. Salt and pepper the steaks to your liking. Cook the steaks turning when browned until your favorite doneness (rare is of course best for FM). Place the steaks on a platter to rest.

After five minutes, add the juice from the steak platter to your grilling skillet or sauce pan. Add oil and bring to a popping heat. Quickly add the rosemary and the shallots and cook until shallots become glassy (about 2 minutes).

Add the Balsamic vinegar cook until the sauce begins to thicken. Add any extra juice from the resting steaks on the serving platter. Cook for one or two more minutes. Do not burn or reduce too much. Spoon over the steaks and serve immediately.