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1
Preheat a large pan, on medium - high heat. When drops of water sizzle, the pan is hot enough.
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2
Add the olive oil.
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3
Wait a few seconds until the olive oil is heated, but not longer or else the oil will burn.
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4
Place the filets in the pan and allow to sizzle in the olive oil. (This high heat is important to sear the sides and lock in juices and flavors.).
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5
Sprinkle half of the coarse salt and half of the pepper (adjust according to your preference) on the first side.
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6
After a couple of minutes, you should notice the bottom of the steaks to be nicely seared.
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7
Flip over the steaks, and sprinkle the rest of the coarse salt and pepper.
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8
Wait a couple of minutes so that side is seared also.
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9
Turn heat slightly below medium.
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10
While occasionally turning steaks, cook to desired doneness. (I personally recommend medium rare. Cut a small slit in the thinnest steak to check for doneness).
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11
As each steak cooks, remove it from the pan and set aside on a large plate.
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12
When all steaks are removed from pan, turn the heat back up to medium high.
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13
Deglaze the pan with the Cabernet wine. It should sizzle and meld with the beef drippings.
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14
Add the chopped shallots. If using mushrooms, add them here.
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15
Rub the sprigs of thyme together so that the small leaves fall off into the pan.
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16
Add the regular salt, and additional freshly ground pepper if desired.
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17
Simmer for a minute or two until ingredients are mixed together nicely and shallots are slightly translucent (they are best when still a bit crunchy).
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18
On your plate of steaks should be drippings that have collected since removing it from the heat. Press a spatula against the steaks to squeeze a bit more juice, and pour all of the liquid into the pan.
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19
Simmer a minute more, and pour all of the glaze into a serving dish such as a gravy boat or small pitcher.
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20
Serve steaks and pour a bit of glaze over each one.
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21
The leftover glaze is best enjoyed with good crusty bread to sop it up. Enjoy!
