Balsamic Strawberry Filet Mignon

Combine the fresh strawberries, brown sugar, and balsamic vinegar in a bowl to allow them to meld together for 1 to 3 hours, stirring periodically.

Next, preheat your oven to a high temperature of 400 degrees F (200 degrees C).

Heat some olive oil in an oven-safe, heavy skillet over extremely high heat. Sprinkle the filets with salt and pepper on both sides, carefully place them in the hot skillet, and sear each side until they are nicely browned, taking about 1 to 2 minutes per side. Carefully slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink in the center, approximately 10 minutes. Use a thermometer to check if the steaks have reached an internal temperature of 130 degrees F (54 degrees C). Transfer the steaks to a platter, and cover them with foil to rest.

Pour the juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid, then add them to the steak juices. Bring the sauce to a gentle simmer over low heat, and melt some butter into it by tilting the pan several times to incorporate the butter evenly. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.