Home dish
by CookWhatHK0 saved
Filet Mignon with Balsamic Wine Sauce sears the steaks, then braises them in balsamic vinegar and red wine that reduces to a glossy glaze.
Season both sides of the steaks generously with salt and pepper.
牛扒兩面均勻撒上鹽和黑胡椒。
Warm a nonstick skillet over medium-high heat. Once hot, place the steaks in the pan and sear them for about 1 minute on each side, or until they are nicely browned.
不沾鑊以中大火加熱，牛扒每面煎約1分鐘至上色。
Lower the heat to medium-low. Pour in the balsamic vinegar and red wine. Cover the skillet and continue cooking the steaks for 4 minutes per side, or until they reach your preferred doneness. Remember to baste the meat with the sauce each time you turn it.
轉中小火，加入黑醋和紅酒，蓋蓋煮每面4分鐘，或至心目中的熟度，翻面時淋上鍋汁。
Once cooked, spoon the rich glaze over the steaks and serve them immediately.
將鍋汁淋在牛扒上，即刻上桌。
