Ingredients
- 4 filets mignons, about 6 ounces each
- Salt and freshly ground black pepper to taste
- 3 tablespoons butter
- 4 tablespoons minced shallots
- 1 ½ cups Beaujolais
- 1 small bay leaf
- 2 sprigs fresh thyme
- 1 teaspoon tomato paste
4 servings
Preparation
- Season fillets with salt and pepper to taste. Place one tablespoon of butter in a saucepan over medium-high heat. When butter melts, add fillets and cook for 3 to 4 minutes a side, depending on desired doneness. Remove and keep warm.
- Remove half of fat from pan and add shallots. Cook over low heat for about 2 minutes. Add wine, bay leaf, thyme and tomato paste. Increase heat to medium high, and stir. Reduce liquid to about 1/3 cup. Strain sauce through a fine sieve into a small saucepan. Bring to a boil, remove from heat and stir in remaining butter.
- Place fillets on warm serving plates. Divide sauce over four portions. Sprinkle with freshly ground black pepper.
Dining and Cooking