Look at this..This luxurious cut of beef doesn't require much dressing up in the kitchen. Seasoned simply with salt and coarsely ground pepper, this steak is pan-seared to perfection.
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.)
- 2 (5 to 6 ounces each) filet mignons (about 1 1/2 inches thick)
- Coarse salt and very coarsely ground pepper
- 2 teaspoon(s) olive oil
Red Wine Sauce (optional):
- 1 cup(s) red wine
- 2 tablespoon(s) cold butter, cut up
- Coarse salt
- 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 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, if desired.
- To make Red Wine Sauce: Place wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.