• 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. On medium high heat, sear steaks on all sides. Add butter, rosemary, thyme, and garlic. Baste the steaks repeatedly until cooked to the temperature of your liking. Remove the steaks from the pan and set aside. Add the shallots, Red Wine Blend, and beef stock. Turn stove up to high and allow to simmer for a few minutes, or until sauce reduces and thickens. Strain the sauce and discard the rosemary, thyme, garlic and shallots. To serve, spoon red wine sauce over sliced steak and garnish with rosemary, if desired.