Filet Mignon with Red Wine Reduction

Instructions

1. Prepare the steaks
   Pat the filet mignon steaks dry with paper towels. Season generously on all sides with 1 teaspoon salt and ½ teaspoon pepper. Allow the steaks to rest at room temperature for 30 minutes before cooking.
2. Sear the steaks
   Heat olive oil and 1 tablespoon butter in a large cast-iron skillet over high heat until almost smoking. Add the steaks and sear for 3-4 minutes on each side for medium-rare (adjust time for desired doneness). During the last minute, add thyme sprigs and crushed garlic to the pan, tilting it slightly to collect the fat and baste the steaks.
3. Rest the meat
   Transfer the steaks to a warm plate and tent loosely with foil. Allow them to rest for at least 5 minutes while preparing the sauce, which allows the juices to redistribute throughout the meat.
4. Prepare the reduction base
   Reduce heat to medium and add the diced shallots to the same pan. Cook for 1-2 minutes until softened and translucent. Add the tomato paste and cook for another minute, stirring continuously.
5. Deglaze and reduce
   Pour in the red wine, scraping the bottom of the pan to release all the flavorful browned bits. Bring to a boil and reduce the wine by half, about 3-4 minutes. Add beef stock, remaining salt and pepper, and simmer until the sauce reduces and thickens slightly, about 5-7 minutes.
6. Finish the sauce
   Remove the pan from heat and whisk in the Dijon mustard. Strain the sauce through a fine-mesh sieve if desired for a smoother texture. Return to low heat and whisk in the remaining tablespoon of butter until the sauce is glossy and smooth.
7. Serve
   Place each steak on a warm plate and spoon the red wine reduction sauce over and around the steaks. Serve immediately with your choice of sides like roasted potatoes, grilled asparagus, or creamed spinach.