ingredients

• 2 - 8 oz beef filet mignon steaks 
• 1 tsp salt 
• 2 tbsp butter 
• 1 small shallot, minced 
• 1/4 tsp thyme 
• 1/4 tsp salt 
• 1/2 cup Champagne 
• 1/4 cup canned pineapple juice
  

cooking

1. Preheat oven to 300 degrees. 
2. Remove the steaks from the refrigerator 30 minutes before baking. Pat dry with paper towels and salt both sides of the steaks with the one teaspoon of salt. 
3. Place the steaks on a baking sheet lined with parchment paper. Bake until the internal temperature of the steaks reads 130 degrees F. Start checking the temperature after about 20 minutes of baking. Remove from oven. 
4. Heat the butter over medium-high heat in a skillet. Add the steaks and sear both sides until browned, 1-2 minutes per side. Remove the steak to a clean plate and tent with foil. 
5. Reduce heat to medium and add the shallots, thyme and salt. Cook stirring often for about 2 minutes. Add the champagne and pineapple juice. Bring to a boil and cook for about 1 minute more, or until sauce starts to reduce and thicken a bit.  
6. Pour the sauce over the steaks and serve immediately.