Season both sides of the steaks with salt and pepper and sear Filet Mignon in a hot pan with the oil to desired doneness. Remove steaks and set to rest. To the pan add the red wine and reduce until about 1 tablespoon remains or the pan is almost dry. Remove the pan from heat and whisk in mustard and Worcestershire until creamy. Whisk in the cold butter one piece at a time until melted and the sauce has a smooth consistency. Serve 6oz Filet Mignon with a teaspoon of sauce on each plate.