Manhattan Filet with Bordelaise Pan Sauce

Trim all excess fat from the steak, leaving only the tender 'eye' portion. Set the steaks aside. Carefully cut the meat from the fat scraps, discard the fat, and chop the remaining meat finely until it resembles ground beef. Store the chopped meat in a container and refrigerate until needed.

Season the steaks generously with black pepper and arrange them on a wire rack set over a tray. Leave them uncovered in the refrigerator for 8 hours to overnight.

Allow the steaks to come to room temperature, then season them with salt before cooking.

Heat vegetable oil in a large skillet over high heat. Sear the steaks in the hot oil until they are browned on one side, about 4 to 5 minutes. Lower the heat to medium-high, flip the steaks, and continue cooking until they firm up and remain juicy with a pink center, about 4 to 6 more minutes. The internal temperature should reach 130°F (54°C) for medium-rare. Remove the steaks and let them rest on a plate for 5 to 10 minutes. Set the skillet aside.

Add the chopped beef scraps to a cold skillet and cook over medium-high heat. Stir frequently until the meat is browned and caramelized. Add shallots and a pinch of salt; sauté until the shallots are golden and softened, about 5 minutes.

Pour the red wine into the skillet and bring it to a boil. Stir until the wine is nearly evaporated, about 2 to 4 minutes. Add the chicken broth and bring it to a simmer. Reduce the heat to low and cook for 60 to 90 minutes until the sauce is reduced by half. Strain the sauce into a bowl and skim off any fat that rises to the surface.

Heat the steak skillet over medium-high heat. Pour the strained sauce into the pan and bring to a boil, using a wooden spoon to scrape up any browned bits from the bottom. Season the sauce with salt and pepper, and cook for 3 to 5 minutes, allowing it to reduce and thicken.

Remove the skillet from the heat. Whisk in the butter until it melts and the sauce becomes smooth and creamy.