Fillet Mignon with Sweet Wine and Chios Mastiha

Here is a perfect illustration of the chameleon-like versatility of Chios Mastiha. We’ve seen it paired with delicate white wines, with red wines, with lemon, and more. Here, it imparts its musk-like incense to a sweet and sour sauce wine sauce and pairs perfectly with a perfectly seared steak. 

Makes 4 servings

• 4 pieces fillet mignon, or other tender beef cut, about 250 gr. (8-9 oz.) each
• 1 Tbsp. Greek extra-virgin olive oil
• 4 Tbsp. white wine vinegar
• 2 Tbsp. brown sugar
• 1 cup Muscat of Alexandria wine, or other sweet Muscat
• ½ level tsp. freshly ground Chios Mastiha or commercial Chios Mastiha powder
• Salt, freshly ground pepper

1. Brush a large, non-stick skillet with the olive oil and heat over high flame. Sear the mea tin the skillet, one or two pieces at a time, as necessary. Cook for 4 minutes per side for rare, or longer, as desired. Season to taste with salt and pepper, remove from heat, and tent to keep warm.
2. In the same skillet, pour in the vinegar and sugar to the frying pan, reduce heat to medium, stir and cook for 3 minutes. Pour in the wine. Add the Chios Mastiha powder, salt, and pepper. Let the sauce simmer for about 3-4 minutes for the flavors to meld. Remove from heat. Serve the steaks on individual plates and pour the sauce over them.