Filet Mignon with Red Wine Sauce

1 cup red wine (merlot is nice)

1 cup beef or chicken stock

Boil together until mixture is reduced by half (approximate), set aside.

4 filet mignon steaks

Sprinkle salt and pepper on steaks. Cook each side in olive oil for about 4 minutes per side (don't move steaks after you place them down to allow nice crust to form).

After steaks are done, remove from pan. In the same pan add 1 tbs butter. Can throw in some minced shallots or onions here if you like and 1 tsp thyme, a clove of minced garlic. Add 1 tbs flour and mix with the fat to make a roux. Get it to a light brown/beige color, you want to cook the flour taste out, should not take too long. Add the wine mixture and cook until it's the consistency you desire (coat a spoon).