Pan-seared beef tenderloin with red wine pan sauce

Coat every facet of the steaks generously in kosher salt, set on a rack over a rimmed baking sheet and refrigerate uncovered one to 24 hours.

Heat a generously oiled stainless steel pan over medium high until wisps of smoke come off the oil, meaning it is well over 400F.

Sear the patted-dry steaks, flipping within one to two minutes a face, until every side has a deep dark brown crust.

Move to a wire rack over a rimmed baking sheet and cook at 225F until 10 degrees shy of the doneness you want.

Pour off the spent oil and saute half a minced shallot one to two minutes over medium until softened, then a crushed clove of garlic for 30 seconds.

Deglaze with three quarters of a cup each dry red wine and beef stock, add the rosemary, bay leaf and parsley stems and simmer hard to reduce by more than half until almost syrupy.

Stir in a tablespoon of tomato paste and keep reducing until thick and viscous.

Kill the heat and, once the bubbling stops, whisk in at least three to four tablespoons of unsalted butter until thick and glossy; season with kosher salt and pepper.

Strain the solids out through a fine mesh sieve and keep warm.

Tent the steaks loosely in foil and rest 10 minutes, during which the temperature rises another seven to ten degrees.

Serve whole or slice across the grain on the diagonal into medallions, fanned out.

Garnish with parsley, flaky salt, ground pepper and a drizzle of extra virgin olive oil, and sauce.