2 Filet Mignon Steaks, trimmed of fat, 1½ inches thick
2/3 cup good red wine
1 teaspoon soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon tomato paste
2 teaspoons green or black cracked peppercorns
1 clove minced garlic
Salt and pepper to taste
Purple onions finely sliced
Watercress and field greens
Baby red leaf romaine
Heat a heavy iron skillet and rub surface with some of the trimmed beef fat or add olive oil.
Sear steaks quickly on both sides and remove from skillet. Place steaks into broiler for about 7-10 minutes for rare, turning once, add salt and pepper.
Pour wine into skillet over moderate heat, stirring up particles from pan sides & bottom. Add soy, Dijon, tomato paste, cracked peppercorns, and garlic. Boil and reduce mixture until slightly thick (about 2 minutes).
Spoon sauce over steaks and serve with field greens salad with oil and vinegar dressing.