This recipe is inspired by the beef dish served at Ristorante Cavallino in Modena, Italy.
- 3 tablespoons all-purpose or white whole-wheat flour
- 1/2 teaspoon each fine sea salt and freshly ground black pepper
- 4 6-ounce filet mignon steaks, about 1-1/2 inches thick
- 2 tablespoons extra virgin olive oil
- 4 tablespoons balsamic vinegar, such as 15 Barili or Barili Exclusivi Condimento
- 1/2 cup beef stock
Combine the flour, salt, and pepper in a pie plate. Heat a cast-iron skillet or other heavy pan large enough to hold the steaks, and then add the olive oil. Once the oil shimmers, dredge both sides of each steak in the flour mixture, shake off any excess, and add to the pan. Sauté for about 4 minutes, and then flip to cook the other side, about 4 minutes more for rare.
When the steaks are done to your liking, transfer them to four dinner plates. Deglaze the pan with the balsamic, and then add the stock. Reduce the liquid to a thick sauce.
Spoon equal amounts over each steak and serve.
Yields 4 servings.