2 T unsalted butter
2 T SOOC Mushroom and Sage olive oil
4 filet mignon steaks, room temperature
⅓ C chopped shallots
1 C Cabernet Sauvignon
¼ C SOOC Black Cherry Balsamic Vinegar
⅔ C beef stock or broth
1 garlic clove, crushed
2 fresh rosemary sprigs
Salt and pepper to taste
Truffle sea salt, optional, but really brings out the flavour!
Preheat oven to 400*.
Melt 1 T butter and 1 T olive oil, in a skillet on medium/high heat.
Salt and pepper both sides of steak to preference (this is the best place to use the Truffle salt).
Sear steaks in a skillet, 2-3 minutes per side. Removes steaks from skillet and place on a baking sheet. Bake for 5 minutes.
In the skillet, sauté shallots in remaining olive oil. Stir in the vinegar and reduce for 2 minutes.
Test steaks for desired tenderness. Rest steaks for 5-10 min on counter.
Add wine, broth, rosemary and garlic to sauce in skillet and bring to a boil. Cook uncovered for about 10 min or until reduced to ¾ c.
Strain sauce and combine with filet juices; whisk in remaining juices.
Pour the sauce onto plated steaks, garnishing with a sprig of rosemary.