Two 6 ounce filet mignon steaks 1/4 cup red wine 1/4 cup plus 1 Tablespoon unsalted butter 1 Tablespoon olive oil 1/2 teaspoon coarsely ground pepper 2 large shallots, minced Salt
In medium, heavy skillet, melt 1/2 tablespoon butter in oil.
Rub steaks on both sides with pepper. When skillet is very hot, add steaks and cook over high heat until a crust forms, about 2 minutes. Turn steaks and continue cooking about 2 minutes. Continue cooking, turning once for two minutes more for medium rare.
Transfer steaks to a warm plate and tent with foil.
In skillet, melt remaining 1/2 tablespoon butter in remaining oil. Add shallots, cook until translucent, about 3 minutes. Add wine and 1/4 cup butter, in slices, to skillet and scrape up browned bits. Salt to taste. Serve over steaks.