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1
Remove the steaks from the refrigerator 30 minutes before cooking to come to room temperature.
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2
While the steaks come to room temperature, in a frying pan, melt 2 tablespoons of the butter.
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3
Add the mushrooms and shallots and a sprinkle of salt and saute until browned and tender, about 7 minutes.
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4
Set aside.
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5
Preheat the oven to 425 degrees F. Pat the filets dry with paper towels and season with plenty of salt and pepper.
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6
Heat a large cast-iron frying pan over high heat for about 5 minutes.
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7
When the pan is very hot, add the olive oil and then the steaks; sear for about 4 minutes on one side.
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8
Turn and sear for another 2 minutes, then transfer to the oven.
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9
Roast the filets in the oven until cooked to your desired doneness, about 5 minutes depending on the thickness of the steak (rare = an internal temp of 120 degrees F; medium-rare = 125 degrees F).
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10
Transfer the steaks to a platter, cover tightly with aluminum foil, and let rest for 5 to 10 minutes while you finish the sauce.
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11
While the steaks are resting, return the frying pan with the mushroom mixture to the stovetop.
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12
Add the red wine and simmer until reduced by half.
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13
Add the remaining butter.
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14
Serve the filets with the mushroom sauce over the top.
