Taranaki Filet with Pan Sauce Bordelaise

4 large sirloin steaks
SIDS SALT & PEPPER to taste
SIDS CRAZY SALT
2 tbsp rice bran oil
½ cup sliced shallots
1 cup red wine
1 litre beef or veal stock
1 tsp SIDS HOT WORCESTER SAUCE
2 tbsp cold butter

Cut all visible pieces of fat from the steak so that only centre 'eye' portion of the steak remains. Set steaks aside. Cut all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef. Transfer chopped meat to a container and refrigerate.
Season steaks with SIDS SALT & PEPPER and place on a wire rack set over a tray then refrigerate uncovered, 8 hours to overnight.
Place chopped beef scraps in a cold frypan and heat over medium-high heat. Cook and stir until meat is browned and caramelized. Add shallots and a pinch of SIDS SALT & PEPPER then sauté until shallots are golden brown and are softened, about 5 minutes more.
Pour red wine and SIDS HOT WORCESTER SAUCE into the frypan then bring to a boil. Stir until wine is almost completely evaporated, 2-4 minutes. Add stock, bring to a simmer, reduce heat to low, and cook until reduced by about half, 60-90 minutes. Strain sauce into bowl and skim fat that rises to the top. Refrigerate, then reheat when needed.
Heat empty steak frypan over medium-high heat. Pour the strained sauce into the frypan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season sauce with SIDS SALT & PEPPER and continue cooking until reduced and thickened, 3-5 minutes.
Bring steaks to room temperature and sprinkle very lightly with SIDS CRAZY SALT.
Heat oil in a large frypan over high heat. Cook steaks in hot oil until browned on one side, 4-5 minutes. Reduce heat to medium-high and turn steaks. Continue cooking until steaks start to firm and are reddish-pink and juicy in the centre, 4-6 minutes more. An instant-read thermometer inserted into the centre should read 54°C for medium-rare. Transfer meat to a plate to rest, 5-10 minutes. Set frypan aside.
Remove frypan from heat and whisk butter into sauce until melted and smooth. Place each steak on a plate and spoon sauce over the top.