Filet Mignon Steaks with Red Wine Truffle Sauce

This recipe works for both 6oz and 10oz filets.
Serving suggestions - mashed potatoes, steamed asparagus, and great red wine.

Ingredients

Let your steaks come to room temperature for about 20 minutes before you cook them.
Heat your oven to 450 degrees.
Season your fillets on both sides with kosher salt and fresh ground black pepper.
Heat a skillet that will comfortably hold your filets over medium heat until very hot (alternatively, you could light a grill to the point of being ready to cook).
Melt 2 Tbs of butter in the skillet and add the filets to the pan, raise the heat to high, and let them cook, undisturbed, for 3 minutes, Be sure not to overcrowd the pan; if you have many filets, cook them in batches.
Turn the filets over and place your pan into your oven. For 2-inch thick filets, cook them in the oven for 4 minutes for rare, and 5 minutes for medium-rare.
Remove the fillets to a cutting board to rest for several minutes before serving.
Pour off any juices from the skillet and add red wine to the skillet. Reduce by 1/2.
Add 3 Tbs of Demiglace to the pan and bring to boil.
Remove pan from heat and whisk in 3. 5 oz of black truffle butter, season with salt and pepper.
Slice filet steaks or leave whole. Place on a plate. Spoon 2 Tbs sauce over the meat.