Filet Mignon with Red Wine Sauce
- 2-4 filet mignon steaks, 1 to 2 inches thick*
- Canola or grape seed oil
- 3-4 Tbsp unsalted butter, divided
- 2 cups full bodied red wine (we used a favorite Zinfandel)
- Black pepper to taste
Method 1 Your steaks should already be trimmed of the tough silverskin. If not, cut away any gristly bits. If your steak has the chain attached and you don't want to serve it, cut it away and save for another purpose. 2 Allow the steaks to come to room temperature for at least 30 minutes and up t...