Ingredients:

• 2 cups Strawberries, sliced

• ¼ cup brown sugar

• ¼ cup balsamic vinegar

• 1 tbsp. Olive oil

• 4(6 oz) beef tenderloin filets

• salt and pepper to taste

• 1 tbsp. Chilled butter

• freshly ground black pepper to taste

Mix together the strawberries, brown sugar and balsamic vinegar in a bowl, and let sit for 1 to 3 hours, stirring occasionally.

Preheat oven to 400 degrees F

Heat olive oil in an oven-safe , heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well browned, 1 to 2 minutes per side. Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F. Transfer the steaks to a platter, and tent with foil to rest.

Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to incorporate the butter into the sauce. Serve each filet topped with about ½ cup of strawberries and a sprinkle of freshly ground black pepper.

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