FILET MIGNON SAUCE MADERE

Servings: 4
Ingredients:

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