Cabernet Filet Mignon

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2 (4 to 6 ounce) 1-inch thick filet mignon steaks
Olive oil
Coarse kosher salt and freshly ground black pepper
1/2 cup cabernet wine (can substitute any dry red wine)
1 to 2 tablespoons butter 

Bring steaks to room temperature before cooking. Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands). Be careful not to over season, as the seasonings are to enhance the flavor of the meat and not to cover it up.

Using the Pan-Searing or Sear-Roasting techniques, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness: 

Rare - 120 deg,   Medium Rare - 125 deg,    Medium - 130 deg

Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the steaks just before serving. Makes 2 servings.

Source:  Linda Stradley - What's Cooking America
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