Filet Mignon with Red Wine Sauce

1. 1

   Preheat grill to medium-high heat.

2. 2

   Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil.

3. 3

   Grill to desired doneness, about 5 minutes per side for medium-rare.

4. 4

   Transfer the steaks to a cutting board.

5. 5

   Tent with foil and let stand 10 minutes.

6. 6

   Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat.

7. 7

   Add the onions and saute until tender, about 5 minutes.

8. 8

   Season with salt.

9. 9

   Add the garlic and oregano and saute until fragrant, about 30 seconds.

10. 10

    Stir in the tomato paste and cook for 2 minutes, stirring constantly.

11. 11

    Whisk in the wine.

12. 12

    Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.

13. 13

    Remove the skillet from the heat.

14. 14

    Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible.

15. 15

    Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer.

16. 16

    Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time.

17. 17

    Season the sauce, to taste, with salt and pepper.

18. 18

    Place filets on each of 6 dinner plates.

19. 19

    Drizzle the sauce over the filets and serve.

* Per serving · 4 servings · Values may vary.