Filet Mignon with Red Wine Sauce
2-4 filet mignon steaks, 1 to 2 inches thick*
Extra virgin olive oil or canola oil
3-4 Tbsp unsalted butter, divided
2 cups full bodied red wine
Black pepper to taste
Your steaks should already be trimmed of the tough silver skin. If not, cut away any gristly bits. If your steak has the chain attached and you don't want to serve it, cut it away and save for another purpose.
Allow the steaks to come to room temperature for at least 30 minutes and up to 90 minutes, depending on the thickness of the steaks. Just before getting ready to cook, pat the meat dry with paper towels, then coat with oil. Salt well.
Heat 2 tablespoons of oil in a cast iron pan on high heat for 1 minute. Swirl to coat the pan. Put the steaks in the hot pan and immediately turn the heat down to medium to medium high . Sear untouched for at least 3 minutes, up to 6 minutes for a 2-inch thick steak.
Flip the steaks and cook for another 2-5 minutes, depending on how thick the steak is and how rare or well done you like your meat. You can use the finger test to test the doneness of your steak. Or you can use a meat thermometer inserted into the thickest part of the steak . Remove from the pan, loosely tent with foil and allow to rest while you make the sauce.
Pour the wine into the pan and turn the heat to high. Boil this furiously until it is reduced by 3/4, about 10 minutes. Add any juices the steaks have released while resting. Turn off the heat and wait until the wine has stopped bubbling. When it has, add the tablespoons of butter, one tablespoon at a time. Swirl each tablespoon into the sauce until it is completely incorporated before adding the next tablespoon of butter. Add salt to taste and serve the sauce with the steak. Sprinkle freshly ground black pepper over the meat when you serve it.