2 filet mignons (5 to 6 ounces each about 11/2 inches thick)
coarse salt and very coarsely ground pepper
2 teaspoons olive oil
1 cup red wine
2 tablespoons cold butter (cut into cubes)
coarse salt
Directions
Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly. (Filet mignons are often sold with a string tied around them to help keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. Be sure to remove strings before serving.)
Heat oil in a small skillet over medium high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
Remove strings from filets, and serve with Red Wine Sauce.
Red Wine Sauce: Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.
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