First of all, and most probably the most important one, get the beef out of the refregurator at least 1 hour before the preparation time. Let it get to room temperature before starting anything (but keep it away from the cat, he really like it!)

Preheat the skillet until hot, and melt the butter in it. Fry fillet 2 minutes on each side

Put the meat on the plate

Add the remaining butter, and after it have melted, add the beef stock, and the wine

Scrape the skillet some, to release some of the taste of the meat into the sauce.

Reduce some of the sauce, but try not to take long or the meat will be cold

Pour the sauce over the fillets

Serve, and bon appetitte