Pepper-Crusted Filet Mignon

Filet mignons are often sold with a string tied around them to help them keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. (Be sure to remove strings before serving.) Serve with Slow-Roasted Tomatoes and Creamy Spinach with Raspberry-Cream Pavlovas for romantic dinners such as for anniversaries, date nights, or Valentine's Day!

• Ready In: 30 mins
• Serves: 2
• Yields: 2 filet mignons

Ingredients

• 2 (5 -6 ounce)  filet mignon (about 1 1/2 inches thick)
•  coarse salt, to taste
•  very fresh coarse ground black pepper, to taste
• 2  teaspoons olive oil

• RED WINE SAUCE

• 1  cup red wine
• 2  tablespoons  cold butter, cut up
•  coarse salt, to taste

Directions

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 heat. 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. TO MAKE RED WINE SAUCE:
5. Place wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.