Pepper-Crusted Filet Mignon with Red Wine Sauce

Ingredients

• 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

Instructions

1. 1
   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.)
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.
4. 4
   Red Wine Sauce: Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
5. 5
   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.