Pepper-Crusted Filet Mignon - cooking recipe

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

Preparation

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.
Red Wine Sauce
Makes 1/3 cup
1 cup red wine
2 tablespoons cold butter, cut up
Coarse salt
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; serve with Pepper-Crusted Filet Mignon.