2 filet mignons (5 to 6 ounces each about 11/2 inches thick)
coarse salt and very coarsely ground pepper
2 teaspoons olive oil
1 cup red wine
2 tablespoons cold butter (cut into cubes)
Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly. (Filet mignons are often sold with a string tied around them to help keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. Be sure to remove strings before serving.)
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.
Red Wine Sauce: Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.