FILET MIGNON WITH RICH BALSAMIC GLAZE

2 (4 ounce) filet mignon steaks
½ tsp freshly ground black pepper to taste
Salt to taste
¼ cup balsamic vinegar
¼ cup dry red wine

Sprinkle freshly ground pepper over both sides of each steak and sprinkle with salt to taste.

Heat a nonstick skillet over medium-high heat. Place steaks in hot pan and cook for 1 minute on each side or until browned. Reduce heat to medium-low and add balsamic vinegar and red wine. Cover and cook for 4 minutes on each side basting with sauce when you turn the meat over.

Remove steaks to two warmed plates, spoon one tablespoon of glaze over each and serve immediately.

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