Filet Mignon with Crumbled Blue Cheese and Balsamic Sauce

Mild, tender grass-fed filet mignon gets a bold finish in this easy skillet dinner: a crown of melted blue cheese and a drizzle of sweet, tangy balsamic reduction. Petite sirloin works just as well for a leaner option. Ready in 30 minutes, it makes an impressive dinner for two without much effort.

Total Time: 30 minutes

Servings: 2

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Blue Cheese Filet Mignon Ingredients

• 2 5-ounce Pre grass-fed filet mignon or Pre petite sirloin steaks

• 1½ cups balsamic vinegar

• 3 tablespoons sugar

• 2 tablespoons butter

• Salt, to taste

• Pepper, to taste

• ¼ cup crumbled blue cheese

Instructions:

1. In a small saucepan, bring balsamic vinegar and sugar to a boil over medium-high heat. Cook, stirring occasionally, until reduced to ⅓ cup, 16 to 18 minutes. (Why: reducing concentrates the vinegar's sugars into a thick, glossy glaze.)

2. Preheat broiler.

3. Melt butter in a cast-iron skillet over medium-high heat. Season steaks with salt and pepper.

4. Sear steaks 4 to 5 minutes per side, until internal temperature reaches 125º F.

5. Top each steak with blue cheese and broil until cheese melts, about 1 minute. Steaks will finish at 125-130º F for medium-rare.

6. Rest steaks 5 minutes.

7. Finish blue cheese filet mignon with a sprinkle of pepper and a drizzle of balsamic reduction.