After the meat has rested 10 or more minutes, slice it and divide it between the 2 warmed dinner plates. Pour the juices into the sauté pan along with the red wine. Bring to a boil and reduce so the liquid just coats the bottom of the pan. Working quickly, while the wine is simmering, add the medallions of Cabernet Porcini Chef Butter, swirling it until incorporated. The sauce will emulsify, becoming slightly viscous. When ready, pour the sauce over the steak and enjoy with the lovely, earthy taste of Swiss chard and Roasted Shallot Chef Butter.