1 teaspoon. chopped fresh thyme
Kosher salt and freshly ground pepper, to taste
Instructions
Result in the sauce: Inside a 2-qt. saucepan, combine wine, thyme, shallots, and bay leaf. Reduce wine over medium-high temperature until almost completely evaporated. If utilizing a gas stove, tip pan to ignite wine this can help with evaporation. Discard the thyme and bay leaf stir in demi-glace. Cover, remove from heat, and hang aside.
Prepare the filets: Heat oven to 500°. Season filets with pepper and salt. Heat oil inside a 10" skillet over high temperature. Sear steaks, flipping once, until browned, 4–5 minutes. Transfer skillet to oven roast until steaks are medium rare, 4–5 minutes. Place steaks on the plate let rest.
Sauce the steak: Return saucepan to medium heat. Whisk in butter. Remove saucepan from heat stir in parsley and season sauce with pepper and salt. Transfer steaks to cutting board add juices from plate to pan and stir. Spoon 2 tablespoons of. sauce onto all of 4 plates. Slice steak into 1 ⁄4 "-thick slices divide between plates. Sprinkle with rosemary oil and thyme drizzle each steak with 1 tablespoons of. sauce. Serve with baby lettuces, if you want.