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1. Pat the steaks dry with a paper towel. Pepper
and salt both sides of each steak to taste. Heat a
skillet over medium-high heat. Melt 2 tablespoons
butter, then add the fillets to the pan and allow
to sear for 4 minutes, then flip and let sear for
another 4.
Transfer the filets to a plate, and keeping the
burner on medium high. Melt the last tablespoon
butter then add the shallots and saute for 3
minutes. Add the wine and vinegar to deglaze,
using a spatula to scrape off the browned bits.
Add the rosemary. Bring the mixture to a boil, and
season with salt to taste. Turn the heat down to
medium and simmer until the liquid is reduced by
half.
Return the fillets to the pan and cook to desired
doneness, flipping halfway through. Plate the
steaks with steamed vegetables and potatoes, then
spoon the reduction over top of the steaks.
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