Manhattan Filet with Bordelaise Sauce

Remove all visible fat from the steak, leaving only the center "eye" portion intact. Set steaks aside and reserve them for later use.

Chop the remaining fat scraps into small pieces, then transfer these chopped bits to a container and refrigerate them until ready to use.

Sprinkle both sides of the steaks with black pepper, then place them on a wire rack set over a tray and refrigerate uncovered for at least 8 hours or overnight.

Take the steaks out of the refrigerator and let them come to room temperature before seasoning with salt.

Heat a generous amount of vegetable oil in a large skillet over high heat, then carefully add the steaks to the hot oil. Cook for 4 to 5 minutes on one side, or until they develop a nice brown color. Reduce the heat to medium-high and flip the steaks over, continuing to cook until they start to firm up and are still reddish-pink in the center. Use an instant-read thermometer inserted into the center of each steak to check for a medium-rare temperature of 130 degrees F (54 degrees C). Remove the steaks from the skillet and transfer them to a plate to rest for 5 to 10 minutes.

Meanwhile, heat the same skillet over medium-high heat and add the chopped beef scraps. Cook and stir constantly until these meat bits are nicely browned and caramelized, about 5 minutes. Add some sautéed shallots and a pinch of salt to the skillet, then continue cooking until the shallots are golden brown and softened.

Pour a small amount of red wine into the skillet, then bring it to a boil. Cook and stir until most of the wine has evaporated, leaving behind a rich sauce. Add some chicken broth to the skillet and bring it to a simmer. Reduce the heat to low and cook until the sauce has thickened by about half, which should take around 60 to 90 minutes.

Strain the sauce into a bowl and skim off any excess fat that rises to the top.

Heat the empty steak skillet over medium-high heat, then pour in the strained sauce and bring it to a boil. Scrape up any browned bits of food from the bottom of the pan using a wooden spoon, then season the sauce with salt and pepper to taste. Continue cooking until the sauce has thickened and reduced, which should take around 3 to 5 minutes.

Remove the skillet from the heat source and whisk in some melted butter until it's smooth and creamy.

Place each steak on a plate, then spoon the rich sauce over the top of each one.