Pan-Seared Filet Mignon with Pepper Crust and Wine Sauce

Filet mignons are often sold with a string tied around them to help keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. (Be sure to remove strings before serving.)

2-6 oz filet mignons (about 1½“ thick)
coarse sea salt
black pepper, freshly cracked
2 tsp. extra-virgin olive oil
1 recipe Red Wine Sauce

Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.

Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3-5 minutes per side (depending on thickness) for medium-rare.

Remove strings from filets, and serve with Red Wine Sauce, if desired.

Makes 2 servings.