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1/1 Photo of Filet Mignons With Balsamic Pan Sauce and Truffle Oil
DH and I made this recipe for lunch today and thought it was good for a fast and easy to prepare meal. It is from my Williams-Sonoma "Steak and Chops" cookbook. Instead of cooking the steak in a pan as posted, we grilled ours. DH usually adds a small bit of steak fat to the pan he's cooking the sauce in to give it flavor. We used white truffle oil, as the recipe does not specify white or black.
Units: US | Metric
Serving Size: 1 (26 g)
Servings Per Recipe: 4
The following items or measurements are not included:
filet mignon steaks