- 1 teaspoon olive oil
- 2 (6 ounce) filet mignon steaks, room temperature
- kosher salt and ground black pepper to taste
- 1/2 cup red wine
- 2 tablespoons butter
- Rub 1/4 teaspoon olive oil on each side of each steak. Season steaks with salt and pepper. Allow steaks to rest at room temperature for 15 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Place a 10-inch oven proof skillet or cast-iron skillet in the oven as it preheats. When oven reaches 500 degrees F (260 degrees C), use a baking mitt to remove the pan from oven.
- Transfer the skillet onto the stove top over high heat. Arrange steaks in the middle of the hot, dry skillet. Cook until browned, 1 to 2 minutes; turn steaks with tongs, and cook another 1 to 2 minutes.
- Place the skillet on the center rack in the preheated oven. Roast to your desired degree of doneness, 3 to 5 minutes. For medium, an instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Transfer the cooked steaks to a warm platter and tent loosely with aluminum foil. Let meat rest for 5 to 10 minutes before serving.
- Heat the skillet used to prepare the steaks over medium heat. Add red wine and bring to a boil, scraping any browned bits off the bottom of the skillet. Let the liquid boil until reduced to approximately 1/3 cup, 3 to 5 minutes.
- Remove skillet from the heat. Add butter to the pan, swirling to incorporate into the sauce. Season with salt and pepper.