1/4 C Balsamic Vinegar
1 LG Garlic Clove, minced
2 tsp Olive Oil, divided
3 small assorted-color Bell Peppers, seeded & sliced
1 tsp dried Thyme
1/2 tsp Salt, divided
1/4 tsp Pepper
4 (1/4 LB) Filet Mignons, about 3/4" thick, trimmed or fat
1. Combine broth, vinegar, and garlic in a bowl; set aside
2. Heat 1 tsp oil in a large skillet, add peppers, thyme, and 1/4 tsp salt. Cook until tender crisp. Transfer to a plate.
3. Sprinkle the filets with remaining salt and pepper. Heat remaining oil in skillet. Add filets and cook until browned, about 3 minutes on first side, and 2 minutes on the other side. Carefully add the broth mixture (it will boil quickly) and continue to cook the filets, turning occasionally, until done to taste and broth mixture is reduced to a glaze (about 3 minutes).
4. Divide peppers amoung 4 plates, server with filets and top with glaze.