Season filets with kosher salt and pepper. Render some bacon or pancetta until crispy- use the fat with some cooking oil to sear your filets. Cook filets to preferred temp. Save bacon or pancetta for steak sauce. Sautéed asparagus and roasted garlic mashers for your side! Top filets with mixture of goat cheese, fresh chopped basil and chopped sun dried tomatoes. Lastly, make a beurre rouge sauce with red wine, shallots, vinegar and sugar - bring to boil then remove from heat. Add butter with whisk to finish your sauce.