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How to make it

  • Preheat grill to medium-high heat.
  • Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil.
  • Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
  • Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat.
  • Add the onions and saute until tender, about 5 minutes. Season with salt.
  • Add the garlic and oregano and saute until fragrant, about 30 seconds.
  • Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.
  • Remove the skillet from the heat.
  • Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer.
  • Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
  • Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.

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