Ingredients
2 filet mignons, (5 to 6 ounces each, about 1 1/2 inches thick)
Coarse salt and very coarsely ground pepper
2 teaspoons olive oil
Red Wine Sauce, for serving (optional)
Preparation
Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
Remove strings from filets, and serve with Red Wine Sauce, if desired.
