Tender Filet Mignon with Red Wine Reduction

Ingredients:

 4 filet mignon steaks (each about 6 ounces)

 Salt and freshly ground black pepper to taste

 2 tablespoons olive oil

 2 cloves garlic, minced

 1 shallot, finely chopped

 1 cup red wine

1 cup beef broth

2 tablespoons unsalted butter

 Fresh thyme leaves for garnish

Directions:

1. Season the filet mignon steaks with salt and pepper on both sides.

2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove the steaks from the skillet and set aside.

3. In the same skillet, add the garlic and shallot, and sauté for 1-2 minutes until fragrant and softened.

4. Pour in the red wine, scraping any browned bits off the bottom of the skillet. Allow the wine to simmer and reduce by half, about 3-4 minutes.

5. Add the beef broth and continue to simmer until the sauce has reduced and thickened slightly, about 5 minutes.

6. Remove from heat and whisk in the butter until the sauce is smooth and glossy.

7. Serve the steaks with the red wine reduction sauce spooned over the top and garnished with fresh thyme leaves.