* 2 5oz beef tenderloin steaks. It pays to use the best you can find for this recipe.
* 2 Tbps unsalted butter
* 6 medium shallots, thinly sliced
* 1 Tbps veal demi-glace (see description for where you can find this)
* 1/2 cup red wine. A merlot or cabernet works well.
* Salt, papper
Preheat the oven to 350F.
Dry both steaks with paper towels. Season both steaks on both sides with salt and freshly ground pepper.
Heat the butter in 12" not non-stick frying pan over medium-high until melted. Add both steaks and cook for 3-4 minutes until the bottom has a nice brown sear on it. Do not disturb the steaks for at least 3 minutes or else you won't get a nice sear on the bottom.
When the steaks are nicely seared, flip both and then put the frying pan into the oven to finish. They should be medium-rare after about 4 minutes. For medium-rare a temperature inserted into the middle of one steak should read 135F. They'll continue to cook when you've removed them from the oven, so you may want to remove them just a little bit before your desired doneness is reached.
Remove the frying pan from the oven and move steaks to a plate to rest. Cover them with foil.
Meanwhile, place the frying pan back on a medium-high burner and add the shallots. Cook until they are soft. Add the red-wine and demi-glace and deglaze the pan until the sauce has thickened. Season with salt and pepper to taste (although it's unlikely it'll need either). Strain sauce into a measuring cup or small bowl before serving.
To serve, pour sauce over steaks and enjoy.