Instructions

1. Pat filet mignon steaks with a paper towel lightly to dry, then season liberally on all sides with salt and pepper. Heat a large skillet on high until hot, then add 1 tablespoon of butter and melt. When butter is completely melted and sizzling, add steaks and sear without moving for 3 to 4 minutes. Flip steaks, then add remaining tablespoon of butter to pan.

2. Sear for an additional 4 to 5 minutes or until desired doneness is reached, spooning melted butter over tops of steaks frequently. Remove steaks and allow to rest; drain any remaining fat or juices from skillet, but do not wipe or wash. Return the skillet to medium heat and add 1 tablespoon butter and shallots. Fry shallots until translucent, then add garlic and continue frying until fragrant.

3. Raise heat to high, and add red wine, bringing it to a rapid boil. Using a spoon, scrape the bottom of the pan to release any remaining fond; reduce wine on high until thick and syrupy, about 5 minutes. Add remaining butter and bone marrow, then whisk vigorously to incorporate. Season to taste with salt and pepper and stir in parsley, then serve overtop rested steaks.