In a sauté pan over medium high heat, heat Olive Oil (1 tablespoon) and Unsalted Butter (2 tablespoon) until foamy.
Season the 2 Angus Beef Filet Mignon (12 ounce) generously with fresh cracked pepper and salt. Sear in hot pan for 3 minutes on each side for rare.
When the steaks have a brown crust on both sides, remove them from the pan and set aside. Cover to keep warm.
Add Shallot (2) to pan and sauté until translucent. Add Dry Red Wine (1/2 cup) to deglaze, turn heat to high, and reduce by 1/2.
When the wine is reduced, add Balsamic Vinegar (1 tablespoon), Brown Sugar (2 teaspoon), and Dijon Mustard (1 teaspoon). Combine until thickened (when sauce coats the back of a spoon).
Remove from heat, whisk in remaining Unsalted Butter (2 tablespoon), Fresh Rosemary (1 tablespoon), and season with Salt and Pepper (to taste).
Serve the filets with the sauce spooned on top alongside herb risotto and mushroom ragout!