Martha stewart filet mignon recipe

Ingredients

• 2 filet mignons (five to six ounces each about 11/2 " thick)
• coarse salt and incredibly coarsely ground pepper
• 2 teaspoons essential olive oil
• 1 cup dark wine
• two tablespoons cold butter (reduce cubes)
• coarse salt

Directions

1. Season filets very generously on sides with pepper and salt (especially pepper), patting in firmly. (Filet mignons are frequently offered having a string tied around them to keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. Make sure to remove strings before serving.)
2. Heat oil in a tiny skillet over medium high. Prepare filets until preferred doneness, three to five minutes per side (based on thickness) for medium-rare.
3. Remove strings from filets, and serve with Dark Wine Sauce.
4. Dark Wine Sauce: Place 1 cup dark wine in a tiny saucepan boil until reduced to at least oneOr4 cup, eight to ten minutes.
5. Remove from heat add two tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about one minute. Season with coarse salt.

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