Season the beef tenderloin filets with salt and pepper.

Heat the olive oil in a skillet over medium-high heat. Add the filets and cook for 4-5 minutes per side for medium-rare, or until desired level of doneness. Remove from the skillet and set aside.

In the same skillet, add the shallots and garlic. Cook until softened, about 2 minutes.

Add the red wine and beef broth to the skillet. Bring to a simmer and cook for 5 minutes.

Stir in the Dijon mustard and butter until smooth and well combined.

Return the filets to the skillet and cook for an additional 2-3 minutes, spooning the sauce over the top.

Serve the steak with the red wine sauce.

Enjoy!