INGREDIENTS

For the steak and green beans:

4 (8 oz.) filet mignon steaks (about 1 1/2 inches thick)
1 Tbsp freshly and coarsely ground black pepper
2 Tbsp olive oil
1 lb green beans
Kosher salt

For the sauce:

1 Tbsp olive oil
3 Tbsp minced red onion
2 Tbsp butter
1 cup red wine
¼ cup balsamic vinegar
2 Tbsp. honey
4 sprigs fresh thyme

DIRECTIONS

1. Prepare and set aside until steaks are ready. Keep warm.
2. Preheat the oven to 400°F. Put the coarsely ground pepper on a plate. Sprinkle the steaks with salt then set the steaks atop the pepper and press, coating both sides and flattening the steaks slightly.
3. Heat a large ovenproof skillet on medium-high. Add the olive oil then add the steaks. Cook for about 6 minutes or until both sides and perimeters turn golden brown. Transfer the pan to the oven and cook for until desired doneness is attained, about 3 minutes for medium-rare doneness. Transfer the steaks to a plate to rest for 5 minutes.
4. Add the green beans to the same sauté pan and saute just until cooked but still crisp, about 5 minutes. Divide the green beans into 4 plates.
5. To make the sauce, heat the olive oil in the same pan over medium-high heat. Add the onion and cook until soft and translucent but not brown, about 2 minutes. Season with salt and pepper. Add the wine, vinegar, honey, and thyme to the pan and simmer until reduced by half. Return the steaks to the pan and baste with the sauce. Put the steaks on the plates with green beans. Stir the butter into the sauce to blend. Pour sauce over the steak and green beans.