Filet with Shiraz Sauce

• 4 pieces Filet Mignon
• 1 teaspoon Olive Oil
• 1 pinch Kosher Salt
• 1 pinch Black Pepper
• 2- 1/2 Tablespoons Butter, Divided
• 2 whole Shallots
• 1/2 cups Shiraz
• 1 cup Beef Broth
• 2 sprigs Rosemary
• 2 sprigs Thyme
• 1 Tablespoon Tomato Paste
• 1/2 teaspoons Sugar

1. Bring steaks to room temperature before cooking.
2. Thoroughly dry steaks with paper towels.
3. Lightly coat steaks with olive oil and season both sides liberally with salt and pepper, pressing the seasonings into the meat with your fingers.
4. Place an ovenproof skillet and a tin foil-lined baking sheet in the oven while the oven preheats.
5. When the temperature reaches 500 degrees F, remove the skillet and place on the stove over high heat.
6. Immediately place the steaks in the skillet, being careful that they are not touching each other.
7. Sear steaks for 2 to 3 minutes without disturbing, turn with tongs and sear the second side another 2 to 3 minutes without disturbing, or until both sides are well-browned and have a nice crust.
8. Remove skillet from heat, and using tongs, transfer steaks to the hot baking sheet in the oven.
9. (After transferring steaks to the oven, proceed with the pan sauce.)
10. Roast steaks 4 to 6 minutes for rare (red in the center and warm throughout), 6 to 8 minutes for medium-rare (pinkish red in the center and fairly hot), or 8 to 10 minutes for medium (pink in the center, grayish brown surrounding and hot throughout).
11. When steaks are done to your liking, transfer to large plate.
12. Tent steaks loosely with foil and let rest for 5 to 10 minutes.
13. Serve.
14. Shiraz sauce:
15. After transferring steaks to the oven, melt 1 tablespoon butter in same skillet that the steak was cooked in, with the fond and residual fat.
16. Add shallots and cook over medium-low heat, stirring until translucent, about 2 to 3 minutes.
17. Raise heat to medium-high, add wine, and bring to a boil.
18. Using a wooden spoon or spatula, stir and scrape to loosen any flavorful browned bits stuck to the skillet and incorporate them into the sauce.
19. When wine is almost gone, add broth, herbs, tomato paste and sugar, bring to a boil and cook until it reaches the sauce consistency you desire.
20. It should be thick enough to coat the back of a regular spoon.
21. Remove from heat, whisk in remaining 1 1/2 tablespoons cold butter until melted and sauce is thickened, smooth, and glossy.
22. Check for seasoning and add salt and pepper if needed.
23. Enjoy!

filet mignon, olive oil, kosher salt, black pepper, butter, shallots, shiraz, beef broth, rosemary, thyme, tomato paste, sugar

Taken from tastykitchen.com/recipes/main-courses/filet-with-shiraz-sauce/ (may not work)