Pepper Crusted Filet Mignon with Balsamic Sauce

The best Filet Mignon I've ever had was at Smith & Wollensky Steak House in Las Vegas.  It was Steak Au Poivre, which is crusted in cracked black pepper with an equally peppery sauce to accompany it.  Ooooooh and Ruth's Chris Steak servd in melted butter is a close second...

However, since I will likely never live up to either of these entrees, I try to create my own gourmet sounding recipe here in my humble kitchen.  I tell you now, people, there is no easier way to impress with such little effort that with a BALSAMIC REDUCTION!

Doesn't it just sound fancy?!  Well it's not difficult, you really can't mess it up, and it tastes INCREDIBLE!

1.) Coat your filet with freshly cracked black pepper and some freshly ground pink salt (MY FAV!)

2.) Sear the Filets, then transfer them to a 300 degree oven to finsih cooking to your liking.

3.) Add 1-2 TB butter to the pan, stir up all those yummy bits of cracked pepper.  Add in mixture of 1 cup Balsamic Vinegar and 1 TB brown sugar (or 1 tsp agave) and reduce on medium-low heat until thickened.

4.) Pour over cooked filet and serve! THis is even better with some crumbled goat cheese on top!