Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/2 lb filet mignon
2 tb Olive oil
2 tb Shallots, finely chopped
1/4 c Maderia wine
3/4 c Beef broth
3 ts Butter
1 ts Flour
2 ts Parsley, chopped

1. Sprinkle the meat on both sides with salt and pepper.Heat the oilt
and when very hot add the . Co over high heat about 5 minutes. Cook
longer if you want medium or well-done meat. 2. Turn the meat and
continue cooking over high heat about 5 minutes, or longer if
desired. Remove the meat to a warm platter and keep warm. Pour off
the fat from the skillet. Add the shallots. 3. Add the wine and cook
over high heat about 30 seconds. Add the broth and bring to a full
rolling boil, stirring to dissolve the brown particles that cling to
the bottom and sides of the skillet. Add salt and pepper. 4. Cook
until reduced by half. 5. Meanwhile, blend 2 t. of butter and flour
in small mixing bowl. Stir it into the simmering sauce and cook
briefly. 6. Swirl in the remaining teaspoon of butter. Strain the
sauce over the meat and dot the center of each filet with a dab of
parsley. Serve immediately.

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