Season both sides of the beef generously with salt and pepper. Let sit at room temperature.
Heat a 10-inch sauté pan over medium-high heat until almost smoking. Add the olive oil and the beef filets. Cook, covered with a splatter screen, until dark brown on both sides, about 5 minutes per side for medium-rare. Remove the filets to a warmed plate and cover with foil.
In the same pan, add the red wine, pomegranate juice and demi glace. Bring the mixture to a boil, reduce the heat to medium, cover with the splatter screen and let the sauce reduce by half, about 5 to 7 minutes. Whisk in the butter and season to taste with salt and pepper.
Slice the filets thinly against the grain and divide between two warmed dinner plates. Pour any accumulated juices from the meat into the sauce and stir. If the sauce is on the tart side, add the optional honey.
Pour the sauce over the sliced filet and serve immediately with Garlic Spinach.
Makes 2 servings