1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray. Remove filets from refrigerator and let sit at room temperature for 20 minutes.
2. Prepare potatoes. Scrub and cut larger potatoes into eighths, smaller potatoes into quarters. In a small bowl, toss potatoes with olive oil, then sprinkle rub over potatoes and toss until thoroughly coated. Spread potatoes onto prepared baking sheet and roast for 30 to 35 minutes, turning potatoes occasionally to promote even browning. Potatoes should be tender when pierced with the tip of a knife.
3. While potatoes roast, prepare filets. Heat 1 Tbsp. of the canola oil in a heavy skillet over medium-high heat. Pat each filet with a paper towel to remove excess moisture and sprinkle both sides of each with salt and pepper. Place filets in preheated pan and sear for 6 minutes for rare, 7 minutes for medium rare, and 8 minutes for medium well. Turn filets over and sear other side for 6 to 8 minutes to desired doneness.
4. Remove filets from pan and set on a cutting board or plate. Tent with foil and let rest for 10 minutes before serving.
5. Meanwhile, reduce heat under skillet to medium. Add remaining 1/2 Tbsp. canola oil. When warm, add shallots and saute until softened and fragrant, about 2 to 3 minutes. Pour in wine and increase heat to medium high, scraping bottom of pan with a wooden spoon to release meat drippings. When wine is reduced to about 1/4 cup, remove from heat. Stir in any juices that have escaped from resting filets. Top each filet with sauteed shallots and serve with potatoes on the side.
Source: Hannaford fresh Magazine, January - February 2008