2 (4 ounce) filet mignon steaks
½ tsp. freshly ground black pepper to taste
Salt to taste
¼ cup balsamic vinegar
¼ cup dry red wine
Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste. Heat a non-stick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately. Serves: 2.