Filet Mignon with Wine Reduction Sauce

1. For the filet mignon: Remove the filet mignon from refrigerator to come to room temperature on the countertop for about 1 hour before cooking.

2. Preheat your oven to 425F. Season the filet mignon generously with salt and pepper on both sides.

3. Heat a large oven-safe sauté pan over medium-high heat. Add the fat and let it get hot.

4. Add the steaks to the hot pan and let them cook undisturbed for 4 minutes. Use a timer and don’t move the filets around in the pan during this time.

5. After 4 minutes, flip the filets. Then immediately transfer the sauté pan to your pre-heated oven and set your timer.

6. Cook in the oven for 5-7 minutes, depending on your preferred level of doneness: 5 minutes for rare, 6 minutes for medium-rare or 7 minutes for medium.

7. Remove the pan from the oven and transfer the filets to a clean plate. Tent with foil and allow to sit until the sauce is done.

8. For reduction sauce: Heat olive oil in sauté pan. Remove the pan from the heat; add wine to deglaze the pan while scraping any bits from the meat.

9. Place the pan back on medium high stove heat allowing the wine to reduce to anywhere between down to half or to an essence.

10. Once the wine is reduced down to the desired level, add the broth. Reduce the broth by at least half or more if you want the sauce thicker (approx. 25-30 mins).

11. Pour some reduction sauce in the bottom of each plate and place a single filet on top. Serve immediately. Season with salt and pepper to taste.