Seared Beef Tenderloin Steaks with Sherry Chive Pan Sauce

Season the filet mignon on both sides generously with salt and black pepper. Place a large heavy skillet over high heat until hot. Add the oil, and sear the steaks for about 3-4 minutes on both sides for medium-rare. Remove to a plate to rest.

Turn off the heat. Wipe out any excess oil, and add the sherry wine. Turn the heat back to high and bring the sherry to a boil, scraping off any of the browned bits from the bottom of the pan with a whisk. When reduced by half, add the beef broth. Bring to a boil and reduce by half again (about a cup of liquid left in the pan).

Turn off heat, and whisk in the cold butter and chives. When the butter is incorporated, add the steaks and any juices on the plate, back into the pan. Turn the steak pieces to coat with the hot sauce. Taste and adjust seasoning. Serve immediately.