-- 4 filets mignons, 1½ inch thick
-- 3 tablespoons butter
-- 4 or 5 shallots , or half a red onion, finely chopped
-- 3 tablespoons of balsamic vinegar
-- a little chopped parsley for garnish

Bind each filet tightly around its circumference with string. This makes a real difference keeping the meat juicy. Pat the filets top and bottom with paper toweling until quite dry; they won’t brown well if moist. Place a black iron skillet on high, melt 1½ tablespoons of butter in it, and add the filets. Take care to leave space between the steaks so that they sear not steam. Cook several minutes until nicely browned. Flip and brown on the other side. You can make a little knife cut in one to check the degree of doneness. Best rare inside! Remove filets to a warm plate.

Add the shallots to the fat in the pan and sauté a minute or two until softened and fragrant. Pour in the balsamic vinegar, stirring to pick up browned bits and deglaze the pan. Reduce slightly; a generous amount of liquid should remain to divide in four. Remove the pan from heat, and stir in the remaining 1½ tablespoons of butter. Taste for balance, tart to sweet.

Place the steaks on individual serving plates, discarding the liquid that seeped from them while resting. Distribute the sauce among them, and sprinkle with chopped parsley.