In a cast iron skillet heat the canola oil and butter over medium high heat. While the pan heats up sprinkle the two steak filets generously with the salt and crushed red pepper on both sides. Then get them into the hot pan to sear for about 3 minutes on the first side to develop a gorgeous crust. Flip them over to do the same on the other side for another 3 minutes. This time frame will get a 5 ounce filet mignon to a gorgeous medium rare with some pink in the middle, adjust the cooking to your liking.

Remove the filet mignons to a plate and let them rest while you make the easy pan sauce. Add the shallots to the hot pan and let them soften in the steak juices for about 30 seconds. Deglaze the pan with the red wine and let it reduce until it is almost gone. Pour in the beef stock and let the sauce reduce for about 3 minutes, until it is thick enough to lightly coat the spoon. Add the pinch of salt and taste for seasoning, adjusting as necessary. The butter goes in last. Swirl it around and stir it into the sauce to make it rich. Take the pan off of the heat.

Plate the steaks with potatoes and leafy greens on the side, then generously smother each steak in the pan sauce. Serve immediately and enjoy a gorgeous steakhouse dinner at home!