Ingredients
500g strawberries, sliced
60ml brown sugar
60ml balsamic vinegar
15ml olive oil
4 (170g) filet mignon (beef tenderloin)
salt and pepper to taste
15g chilled butter
freshly ground black pepper to taste
Directions
Step 1
In a bowl, mix the strawberries, brown sugar, and balsamic vinegar. Let it sit for 1 to 3 hours, stirring occasionally.
Step 2
Preheat the oven to 200°C (400°F).
Step 3
Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Season the filets with salt and pepper on both sides, then sear each side until well-browned, about 1 to 2 minutes per side. Transfer the skillet to the preheated oven and roast until the filets are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 54°C (130°F). Transfer the filets to a platter, tent with foil, and let them rest.
Step 4
Pour the steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan to incorporate the butter. Serve each fillet topped with about 125g of strawberries and a sprinkle of freshly ground black pepper.