Manhattan Filet with Pan Sauce Bordelaise

Trim the steaks: Carefully remove all visible fat from the steaks, leaving only the central 'eye' of the meat. Set steaks aside. Meticulously cut all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef. Transfer the chopped meat to a container and refrigerate. (Prep time: 20 minutes)

Dry-age (optional): Season the steaks generously with black pepper and place them on a wire rack set over a tray. Refrigerate uncovered for 8 hours to overnight. (Refrigeration time: 8-12 hours)

Temper and season: Bring the steaks to room temperature (about 30 minutes). Season liberally with salt.

Sear the steaks: Heat the vegetable oil in a large skillet over high heat until shimmering. Sear the steaks in the hot oil until deeply browned on one side (4-5 minutes). Reduce heat to medium-high, turn the steaks, and continue cooking until they start to firm and are reddish-pink and juicy in the center (4-6 minutes more). For medium-rare, an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer the steaks to a plate to rest (5-10 minutes). Set the skillet aside.

Caramelize beef scraps: Place the chopped beef scraps in the cold skillet and heat over medium-high heat. Cook and stir until the meat is browned and caramelized. Add the shallots and a pinch of salt; sauté until the shallots are golden brown and softened (about 5 minutes more).

Deglaze and reduce: Pour the red wine into the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook and stir until the wine is almost completely evaporated (2-4 minutes). Add the chicken broth and bring to a simmer. Reduce heat to low and cook until the sauce is reduced by about half (60-90 minutes). Strain the sauce into a bowl and skim off any fat that rises to the top.

Finish the sauce: Heat the empty steak skillet over medium-high heat. Pour the strained sauce into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season the sauce with salt and pepper. Continue cooking until reduced and thickened (3-5 minutes).

Emulsify: Remove the skillet from the heat. Whisk in the cold butter until melted and the sauce is smooth and glossy.

Serve: Place each steak on a plate and spoon the luscious sauce generously over the top. Serve immediately.