Recipe - Filet Mignon Bordelaise (Filet Mignon In Bordeaux Wine Sauce

1 One fourth pound Filet mignon,cut 1in thick
Salt and pepper
1 tablespoon Vegetable oil
2 tablespoon Butter
1 tablespoon Shallots chopped fine
One half cup Dry red wine
One half cup Brown sauce,or canned gravy
Watercress for garnish

1. Sprinkle the meat with salt and pepper to taste. Heat the oil in a large
skillet, large enough to hold the slices in one layer. Brown the meat on
both sides, about 12 min. to a side. Or cook longer if you prefer meat
well done. 2. Transfer the meat to a heated serving platter and keep warm.
3. Pour off the fat from the skillet. Add 1 tbsp of the butter and when it
is hot, add the shallots. Cook briefly, stirring, then add the wine. Cook
until almost reduced by half. Stir in the brown sauce and cook about 2 min.
4. Put the sauce through a fine strainer into a small saucepan. Add salt
and pepper to taste. Swril in the remaining butter. Spoon the sauce over
the meat and garnish with watercress.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip