Filet Mignon and Balsamic Strawberries

In a medium bowl, gently combine the sliced strawberries, brown sugar, and balsamic vinegar. Allow to macerate for at least 1 hour, or up to 3 hours, stirring occasionally to ensure even coating. (1-3 hours)

Preheat your oven to 400°F (200°C). Ensure an oven-safe, heavy-bottomed skillet (cast iron preferred) is ready for searing and baking. (5 minutes)

Heat the olive oil in the skillet over high heat until it shimmers. Generously season the filet mignon steaks with salt and pepper on all sides. Carefully place the steaks in the hot skillet, ensuring they don't overcrowd the pan. Sear for 2-3 minutes per side, creating a rich, golden-brown crust. (6-8 minutes)

Transfer the skillet with the seared steaks to the preheated oven. Cook for approximately 8-12 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use an instant-read thermometer to ensure accuracy. (8-12 minutes)

Remove the skillet from the oven and transfer the steaks to a plate. Tent loosely with foil and let rest for at least 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (5 minutes)

While the steaks are resting, pour off any excess fat from the skillet, leaving the flavorful steak juices behind. Strain the balsamic strawberries, reserving the macerated strawberries and discarding (or saving for another use) the liquid.

Return the skillet to the stovetop over medium-low heat. Add the reserved macerated strawberries to the skillet with the steak juices. Gently simmer for 2-3 minutes, stirring occasionally, until the strawberries are slightly softened and the sauce begins to thicken. (2-3 minutes)

Reduce the heat to low and add the chilled butter to the sauce. Tilt the pan and swirl gently to emulsify the butter into the sauce, creating a glossy and luxurious finish. (1 minute)

To serve, place each rested filet mignon on a plate and spoon about 1/2 cup of the balsamic strawberry sauce over the top. Garnish with a sprinkle of freshly ground black pepper. Serve immediately and enjoy!