Filet Mignon with Peppercorn Merlot Sauce

I made this recipe for my husband on Valentine's Day, and he said it was the best meal I ever made. He clearly stated that he wasn't just saying that just so he could get laid! So here is a Happy Valentine's Meal:

2 TBSPS. butter
3 TBSPS. Extra Virgin Olive Oil
1 large Shallot, thinly sliced
2 filet mignon's ( ask the butcher to cut it about 2 inches thick
1 TBSB. Peppercorns, placed in a plastic bag and hit with a mallet 3-4 times
3/4 cup GOOD Merlot
Coarse Sea Salt
1/4 cup crumbled Gorgonzola Cheese

Rub a pinch or two of sea salt on both sides of filets,.Heat olive oil and butter over med-high heat, until butter is melted and slightly browned. Add shallots and saute until soft but no brown. Add filets and sear on both sides, and cook to desired doneness. ( I strongly suggest "Still-Mooing" to no more than med.-rare!!!!!!!!!!!!
Use a meat thermometer to check for doneness. ( 140 degrees for rare and 160 degrees for med-rare )
When filets are done, remove from heat and keep warm. Add Merlot to pan, and reduce to 1/2 cup. Add peppercorns and an additional TBSP. butter until melted. Spoon Sauce over filets and sprinkle filets with crumbled Gorgonzola cheese.
Best served with Roasted baby red potatoes with olive oil and fresh rosemary leaves