Bring the beef to room temperature and season both sides with salt and pepper.

Heat vegetable oil in a frying pan over medium heat. Add the beef and sear for 1 minute on each side until browned.

Wrap the seared beef in aluminum foil and let it rest for 10 minutes to retain its juices. Slice into serving portions and save the juices from the foil.

Wipe the frying pan clean if necessary. Heat it over medium-low heat, add butter, and melt it. Stir in flour until smooth, then add the reserved beef juices and red wine. Cook over medium-high heat until boiling.

Add water, consomme, salt, and black pepper to the pan. Stir until the sauce thickens.