Pan-seared filet mignon with balsamic tomatoes is a quick and elegant dinner for two. A crusty sear on the beef and those jammy tomatoes all served over a bed of peppery arugula make mealtime magic.
Preheat oven to 475 degrees. Season filets on both sides generously with salt and pepper.
Heat olive oil over high heat in a small saute pan until hot. Add tomatoes, herbs, garilc, salt, pepper, and sugar and cook until tomatoes begin to blister and soften.
Add the vinegar, reduce heat to medium, and continue to cook until vinegar is reduced by half, about 5 minutes.
Toss arugula with a couple teaspoons of olive oil, a squeeze of lemon juice, salt, and pepper and place on plate. Place a filet over the greens and top with tomatoes and a drizzle of the balsamic sauce from the tomatoes.