Pepper-Crusted Filet Mignon

Ingredients

• 2 (5-6 ounce)  filet mignon (about 1 1/2 inches thick)

• coarse salt
• very fresh coarse ground black pepper
• 2 teaspoons olive oil

red wine sauce

• 1 cup red wine
• 2 tablespoons cold butter, cut up
• coarse salt

Directions

1. 1

   Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.

2. 2

   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.

3. 3

   Remove strings from filets, and serve with Red Wine Sauce, if desired.

4. 4

   Red Wine Sauce

5. 5

   Makes 1/3 cup

6. 6

   1 cup red wine

7. 7

   2 tablespoons cold butter, cut up

8. 8

   Coarse salt

9. 9

   Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.

10. 10

    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; serve with Pepper-Crusted Filet Mignon.