Steakhouse Filet Mignon

In a cast iron skillet, heat canola oil and butter over medium high heat. While pan heats up, sprinkle steaks generously with salt and crushed red pepper on both sides. Then get them into the hot pan to sear for about 3 minutes on the first side to develop a gorgeous crust. Flip them over to do the same on the other side for another 3 minutes. This time frame will get a 5-ounce filet mignon to a gorgeous medium rare to medium with some pink in the middle. Adjust the cooking to your liking.

Remove filet mignons to a plate and let rest while you make the easy pan sauce. Add shallots to hot pan and let them soften in steak juices for about 30 seconds. Deglaze pan with red wine and let it reduce until it is almost gone. Pour in beef stock and let sauce reduce for about 3 minutes, until it is thick enough to lightly coat spoon. Add pinch of salt and taste for seasoning, adjusting as necessary. The butter goes in last. Swirl it around and stir it into sauce to make it rich. Take pan off heat.

Plate steaks with potatoes and leafy greens on the side, then generously smother each steak in pan sauce. Serve immediately and enjoy a gorgeous steakhouse dinner at home!