Filet Mignon with Red Wine Sauce

4 x 170 g Fillet Mignon Medallions
SIDS SALT & PEPPER
1-2 tbsp rice bran oil
4 tbsp butter, cold
½ white onion, sliced thinly
½ tbsp garlic, finely minced
½ tsp dried Oregano
2 tbsp tomato paste
1.25 cups dry red wine
1 small tin mushrooms & black pepper
½ tsp garlic powder

Liberally drizzle all over fillets with rice bran oil then season with SIDS SALT & PEPPER.
Preheat a grill or grill pan to medium high and grill steaks to desired doneness - about 10-12 minutes, turning every 15 seconds for Medium Rare. When done, set aside on a platter and tent with foil. Rest for about 10 minutes.
Melt 2 tablespoons of butter in a medium saucepan. Add the onions and sauté them until they are tender - about 5-6 minutes.
Sprinkle onions with a bit of SIDS SALT & PEPPER.
Add the garlic and oregano to the onions and stir until fragrant - about 30 seconds.
Stir in the Tomato Paste and cook, stirring constantly, for 2 minutes.
Whisk in the wine. Lower heat to medium low and simmer, stirring occasionally, until the volume of the mixture reduces by about half - about 10 minutes.
Pour Sauce through a sieve and into a bowl to strain out the solids. Press the mixture into the sieve to help the sauce through and maximize the yield. Discard the solids and pour strained sauce back into your pot. Return it to a gentle simmer. Add 2 tablespoons chilled butter one by one, whisking continuously until incorporated. If necessary, season sauce with a little more SIDS SALT & PEPPER. (keep in mind that your steak has been generously seasoned already)
In a small pot heat the mushroom & pepper then mix in the garlic powder. Bring to the boil, whisk briefly then pour into a medium ramekin.
To Plate, set fillets on your dinner plates, drizzle with wine sauce and serve with the mushroom garlic.