6 beef tenderloin steaks (filet mignon), each 1-1/2 inch thick
1/4 cup chicken broth
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Cherry tomatoes and rosemary sprig for garnish
Preheat over to 425 degrees. In ovenproof 12-inch skillet over medium-high heat, in hot oil cook filet mignon until browned on all sides. about 6 minutes. Place skillet in oven; bake about 5 minutes for rare or until desired doneness. Remove meat to warm platter; keep warm.
To skillet, add chicken broth, vinegar, and mustard. Over medium-high heat, heat mixture to boiling, stirring constantly and scraping until browned bits are dissolved and mixture reduces slightly.
Te serve. spoon sauce over steaks. Garnish with cherry tomatoes and rosemary.
Makes 6 servings.