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1
In a cast iron skillet, heat canola oil and butter over medium high heat.
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2
While pan heats up, sprinkle steaks generously with salt and crushed red pepper on both sides.
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3
Then get them into the hot pan to sear for about 3 minutes on the first side to develop a gorgeous crust.
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4
Flip them over to do the same on the other side for another 3 minutes.
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5
This time frame will get a 5-ounce filet mignon to a gorgeous medium rare to medium with some pink in the middle.
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6
Adjust the cooking to your liking.
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7
Remove filet mignons to a plate and let rest while you make the easy pan sauce.
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8
Add shallots to hot pan and let them soften in steak juices for about 30 seconds.
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9
Deglaze pan with red wine and let it reduce until it is almost gone.
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10
Pour in beef stock and let sauce reduce for about 3 minutes, until it is thick enough to lightly coat spoon.
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11
Add pinch of salt and taste for seasoning, adjusting as necessary.
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12
The butter goes in last.
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13
Swirl it around and stir it into sauce to make it rich.
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14
Take pan off heat.
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15
Plate steaks with potatoes and leafy greens on the side, then generously smother each steak in pan sauce.
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16
Serve immediately and enjoy a gorgeous steakhouse dinner at home!
