Pepper-Crusted Filet Mignon

2 (5 to 6 ounces each) filet mignons (about 1 ½ inches thick)

Coarse salt and very coarsely ground pepper

2 tsp olive oil

Red Wine Sauce (optional):

1 cup red wine

2 tbsp cold butter, cut up

Coarse salt

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. To make Red Wine Sauce: Place wine in a small saucepan; boil until reduced to ¼ cup, 8 to 10 minutes. Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt. Serves: 2.