Also great for barbecues! The succulent meat together with this summer fruit complement each other surprising well! A great idea for something new. Serve steaks over mashed potatoes.

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Preheat an oven to 400 degrees F (200 degrees C).

  • 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 (54 degrees C). 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 gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.

Nutrition Facts

438 calories; protein 26.1g; carbohydrates 22.3g; fat 27g; cholesterol 94.3mg; sodium 127.3mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/05/2010
I really liked this one. I didn't strain the liquids bc I like to have a lot of sauce w my steaks. Next time I'll double yhe amnt of strawberries. Read More
(17)

Most helpful critical review

Rating: 2 stars
06/16/2010
This looked beautiful on the plate but this wasn't for us. Read More
(13)
33 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
04/05/2010
I really liked this one. I didn't strain the liquids bc I like to have a lot of sauce w my steaks. Next time I'll double yhe amnt of strawberries. Read More
(17)
Rating: 2 stars
06/16/2010
This looked beautiful on the plate but this wasn't for us. Read More
(13)
Rating: 5 stars
05/11/2010
Fabulous and decadent. The flavors were quite sweet so you'll want to consider that in selected side dishes that will compliment and balance it. Thanks for the recipe! Read More
(9)
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Rating: 5 stars
02/22/2010
that was great!!!!!! Read More
(5)
Rating: 5 stars
05/11/2010
I followed the rcipe pretty closely and it all turned out super deliscious! I did leave some of the filets in the oven a bit longer because the wife and a couple of the kids "cant have any pink meat"-lol. The strawberry sauce was not overpowering but did add a very nice compliment to the steaks. (which could have stood on their own) Read More
(5)
Rating: 4 stars
04/05/2010
Good - interesting! I went back to get more strawberries after everyone had started eating and those bites were better. So maybe I should have let the sauce sit a minute. I think this would be really tasty over white fish. Read More
(4)
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Rating: 5 stars
02/16/2013
I wasn't sure I'd like this but it's superb - made it for Valentine Day and again the next day because it was so good. The only thing I changed the second time was using canola oil rather than olive oil in the skillet when it went into the oven. I found that the first time I made it the olive oil had a tendency to burn at 400 degrees. The second time I made it I used canola oil and it didn't burn. I'm only making 1/2 the recipe because I'm feeding 2 so perhaps that was the difference. Read More
(3)
Rating: 5 stars
04/19/2010
So good. Great combination. Read More
(2)
Rating: 4 stars
07/11/2019
I added red wine to the meat & marinated it in wine, & roasted garlic olive oil sat & pepper. I only added 1/4 cup of red wine & should have looked harder for a really high end cut of tender steak! We used Bison Fillet (tough & chewy) despite being grass fed!! . I also used high end Balsamic & the delicate flavors were scrumptious!!! Read More
(1)
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