• 2 filet mignon.
• 4 cloves garlic, smashed.
• 1 shallot, sliced.
• 2 sprigs fresh rosemary.
• 2 sprigs fresh thyme.
• 4 tablespoons salted butter.
• 1/2 cup beef stock.
• 1 bottle Wander + Ivy Red Wine Blend
• Salt + pepper, to taste.

Season steaks with salt and pepper. Sear steaks on all sides on medium-high heat until a golden crust forms. Add butter, rosemary, thyme, and garlic to pan. Baste the steaks repeatedly until cooked to your desired temperature. Remove the steaks from the pan and set aside. Add shallots, Wander + Ivy Red Wine Blend, and beef stock in the same pan. Turn the stove up to high and allow the mixture to simmer until the sauce reduces and thickens. Strain the sauce to remove the rosemary, thyme, garlic, and shallots. To serve, spoon the red wine steak sauce over sliced steak and garnish with rosemary if desired.