Ingredients
2filet mignons,about 1½-inch thick
coarse salt and very coarsely ground pepper
2tspolive oil
1cupred wine
2tbspcold butter
coarse salt
Preparation
Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly. Heat oil in a small skillet over medium-high.
Cook the filets for 3 to 5 minutes per side (depending on thickness) for medium-rare or until to desired doneness.
Remove strings from filets, and serve with Red Wine Sauce, if desired.
Place wine in a small saucepan; boil until reduced to ¼ cup, for 8 to 10 minutes.
Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened. Season with coarse salt.
