• 5 tbsp olive oil
• 5 tbsp coarsely ground peppercorns
• ¼ tsp salt
• 2 pieces filet mignon (5-6 oz each)
• ¼ cup balsamic vinegar
• 1 tbsp brown sugar
• crumbled blue cheese
• watercress or other leafy greens

Sear & Cook Beef

1. Preheat oven to 450º
2. Heat olive oil in a small skillet over medium-high. Add peppercorns and salt and heat until fragrant, about 2 minutes
3. Remove from heat and cool completely
4. Roll filet mignon pieces all over in the olive oil-peppercorn mixture, coating all sides
5. Heat a medium-sized, oven-proof skillet over high
6. Add beef and sear 3 minutes per side. Transfer skillet to oven and cook beef about 5 minutes (to medium-rare)
7. Remove from skillet and rest on cutting board or plate, covered in foil, 10 minutes

Make Balsamic Reduction

1. Add balsamic vinegar and brown sugar to a small saucepan. Heat to a simmer over medium and reduce the liquid by half (until it has become a thick syrup). Set aside to cool slightly

Assemble

1. Slice each piece of beef into thin pieces against the grain
2. Lay flat on cutting board and sprinkle blue cheese crumbles atop, and place a small piece of watercress or other leafy green on each slice
3. Roll up each slice using blue cheese as an adhesive
4. Stand the bites upright on a platter and drizzle with balsamic reduction. Serve immediately or chill until serving