1 1/2 teaspoons coarse kosher salt
1 teaspoon fresh cracked Kampot Whole Black Peppercorns (similarly substitute other fresh cracked black pepper)
2 teaspoons canola oil
5 tablespoons butter, divided
2 tablespoons minced shallot
1 teaspoon chopped garlic
1 cup red wine
3/4 cup unsalted beef stock
2 bay leaves
1/2 teaspoon dried tarragon
Pre-heat oven to 325ºF
To begin, heat oil in a heavy stainless-steel skillet over medium-high heat. While skillet is heating, season steaks all over with salt and pepper. Once heated, place the filet mignon steaks in the skillet and sear for 2-3 minutes on the top and bottom of each steak. Sear sides of steaks another 2 minutes.
Place steaks on a sheet pan and in oven for 5 to 10 minutes for medium-rare or until steaks reach an internal temperature of 125°F. Then cover and keep warm while making sauce.
Reduce pan’s heat to medium, then add 1 tablespoon butter along with the shallot and garlic; stir and sear 1 minute. Pour in wine, bring to a boil, then simmer and reduce for 5 minutes. Once reduced, stir in beef stock, bay leaves and tarragon. Bring to a simmer then reduce for 10 minutes.
Turn off heat and gradually add butter, 1-tablespoon at a time (waiting until each has melted before
adding more) while constantly whisking to emulsify butter into sauce. Strain through a fine mesh strainer then serve red wine reduction sauce with warm steaks.