Balsamic-Glazed Filet Mignon

4 (4oz. each) beef tenderloin steaks
1/4 tsp. salt
1/4 tsp. white pepper
2 tsp. bottled minced garlic
1/8 tsp. crushed red pepper
3 tbsp. dry sherry
2 tbsp. soy sauce
1 tbsp. balsamic vinegar
2 tsp. honey

Sprinkle both sides of steaks evenly with salt and pepper. Heat a large
nonstick skillet over medium-high heat. Coat pan with cooking spray. Add
steaks to pan; cook 3 minutes on each side or until desired degree of
doneness. Remove steaks from pan; keep warm.

Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring
to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring
to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve
with steaks.

4 servings