Playing with the same approach I tend to use; this time, very simple cremini mushroom and Cabernet sauce:

preheated oven to 275°f;

Prepped steak with Sea Salt and pepper; Seared four minutes a side; placed in oven while making sauce:

Onions, softened (ten minutes); added cup of Cabernet; handful of sliced cremini mushrooms, salt, pepper; reduced for about 5 minutes; added a touch of water, handful of parsley (from garden), a pat of butter, and another five minutes of simmer.

Removed the steak; it was right at 135°f, perfect. Sliced, cross grain; plated with mashed potatoes; poured the sauce over both, and served with steamed carrots.

Simple and fantastic.