Filet Mignon with Red Wine Sauce

Preheat your oven to 325°F (165°C). Pat the steak dry with paper towels and season generously with salt and pepper.

Heat a cast-iron skillet over high heat and add the olive oil. Sear the steak for 2 to 3 minutes per side until a nice crust forms.

Transfer the skillet to the oven and finish cooking to your desired degree of doneness (5 to 10 minutes). Remove and let the steak rest for 5 minutes.

In the same skillet over medium heat, sauté the finely chopped shallot and garlic for 2 to 3 minutes until softened.

Pour in the wine, add the herbs, and toss in the bay leaf. Simmer until the volume is reduced by about half.

Add the broth and reduce the sauce until thick and glossy. Whisk in the mustard and Worcestershire sauce, adding a pinch of sugar if needed.

Remove the skillet from the heat and, working over low heat, gradually whisk in the cold butter until silky. Strain the sauce if desired.