Pepper-Crusted Filet Mignon

• 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

1. Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
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. Remove strings from filets, and serve with Red Wine Sauce, if desired.
4. Red Wine Sauce
5. Makes 1/3 cup
6. 1 cup red wine
7. 2 tablespoons cold butter, cut up
8. Coarse salt
9. Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
10. 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.

filet, salt, coarse ground black pepper, olive oil, red wine sauce, red wine, cold butter, salt

Taken from www.food.com/recipe/pepper-crusted-filet-mignon-204280 (may not work)