Filet Mignon with Balsamic-Infused Strawberries

Combine the strawberries, brown sugar, and balsamic vinegar in a bowl, then let them marinate for 1 to 3 hours, stirring occasionally.

Preheat your oven to 400°F (200°C).

Heat olive oil in an oven-safe skillet (preferably cast iron) over high heat. Season the filets with salt and pepper on both sides, then carefully add them to the hot skillet. Sear for 1 to 2 minutes per side, until browned. Transfer the skillet to the oven and roast the steaks for about 10 minutes, until firm and the center is reddish-pink and juicy. An instant-read thermometer should read 130°F (54°C) for medium-rare. Remove the steaks from the skillet, cover with foil, and let rest.

Pour the juices from the skillet into a small saucepan. Strain the marinated strawberries to remove excess liquid. Add the strawberries to the skillet juices, bring the mixture to a simmer over medium-low heat, then stir in butter, allowing it to melt smoothly into the sauce. Serve each steak with about 1/2 cup of the balsamic strawberries, finishing with a sprinkle of freshly ground black pepper.