Recipe - Filet Mignon With Medeira Wine Sauce

2 pound Filet mignon
4 filets,One half pound each
Salt and pepper
2 tablespoon Olive oil
2 tablespoon Shallots, minced
One fourth cup Medeira wine
Three fourths cup Fresh or canned beef broth
1 tablespoon Butter
1 teaspoon Flour
2 teaspoon Parsley, chopped

1. Heat the oil in a skillet and when very hot, add the meat. Cook over
high heat for about 5 min. Cook longer if you want medium or well done. 2.
Turn the meat and continue cooking over high heat about 5 min. (or longer
if meat is to be other then medrare). Remove the meat to a warm platter
and keep warm. Pour off the fat from the skillet. 3. Add the shallots and
wine to the skillet and cook over high heat about 30 sec. Add the broth and
bring to a rolling boil, stirring to dissolve the brown particles that
cling to the bottom and sides of the skillet. Season to taste with salt and
pepper. Cook until reduced by half. 4. Meanwhile, blend 2 tsp butter with
the flour in a small mixing bowl. Stir into the simmering sauce and cook
briefly until thicken. 5. Swirl in the remaining tsp of butter. Strain the
sauce over the meat and dot the center of each filet with a dab of parsley.
Serve immediately.

This dish: Filet mignon sauce madere

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini