Ingredients
2 4- to 6-ounce filet mignon steaks
1/2 teaspoon each kosher salt and freshly ground black pepper
1/2 tablespoon TAO Harissa Infused Olive Oil
1/4 cup dry red wine
Directions
About 45 minutes before cooking, remove steaks from the refrigerator and pat dry on all sides. Season both sides with salt and pepper. Let rest at room temperature.
When ready to cook, add Harissa Infused Olive Oil to a large nonstick skillet over medium-high heat. Pat all sides of the steak dry again. Place steaks in the hot pan and cook for 2 minutes on each side or until browned.
Reduce heat to medium-low and add Italian Espresso Balsamic Vinegar and red wine to steaks. Cover and cook for 3 minutes on each side, basting with sauce when you turn the meat over.
Remove steaks to two warmed plates and let sit for 5 minutes. Just before serving, spoon balsamic glaze over each steak.