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Filet with Balsamic Tomatoes

Perfectly seared and seasoned steaks need little help to be a great bite, but a savory tomato shallot jam certainly helps round out the flavor profile in this elegant, simple bowl of food. Filet with Balsamic Tomatoes Serves 4 Five Ingredients 4 six oz filet mignon 1 pint grape tomatoes 1/3 cup balsamic vinegar 1 shallot, minced 1 package arugula or baby lettuce greens From the Pantry 2 garlic cloves, crushed 2 T olive oil Preheat oven to 400F. Season steaks with salt and pepper. Add oil to an oven-safe skillet over medium high heat. Lay in steaks and sear on first side for 2-3 minutes or until golden brown. Flip steaks and add shallot, garlic and tomatoes to skillet. Place pan in oven and bake for 6-8 minutes or until steak is cooked to your desired temperature. Remove pan from oven and remove steaks and set aside to rest. Add the vinegar to the skillet and return to medium heat. Scrape up any fond and reduce the liquid by half. Crush some of the tomatoes for a saucier texture if desired. Season to taste with salt and pepper. Lay a bed of arugula in a bowl and top with one steak. Spoon over some tomato jam and garnish with more olive oil. The tomatoes and steak juices will blend with the oil to make a light dressing for the greens as you eat.