Pepper-Crusted Filet Mignon

By Addie

Let steaks sit for an hour or so to get them up to room temperature before throwing them on the grill or stove top, and of course, let them rest for 15 minutes after pulling them off the grill. Fantastic!!!

Ingredients

• Red Wine Sauce (optional):
• 2 (5-6 ounces each) filet mignons (about 1 1/2 inches thick)
• Coarse salt and very coarsely ground pepper
• 2 teaspoons olive oil
• .....................................
• 1 cups red wine
• 2 tablespoons cold butter, cut up
• Coarse salt

Preparation

Step 1

1. Let meat sit an hour or so to bring to room temperature.

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

3. 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. Can also cook on grill.

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