1 1/4 lbs. filet mignon
2 tbsp. butter
1/2 tbsp. chopped shallots
1 tsp. flour
1/2 tsp. lemon juice
1/2 c. dry red wine
1/8 tsp. salt
1/8 tsp. pepper
1 tbsp. heavy cream
1/2 tsp. chopped parsley

Panbroil fillets. Trim any excess fat from the steaks. Rub the inside of a medium fry pan with small quantity of fat. Preheat fry pan over medium high heat until a drop of water sizzles when dropped onto the pan. Place fillets into pan and sear one side until the blood rises to surface, 1 to 2 minutes. Turn fillets at once and sear other side. Reduce the heat to medium and continue to cook meat, uncovered. For a 1 1/2 inch thick steak a cooking time of about 10 minutes should produce a medium well done steak. Cut a fillet to check degree of doneness: Red inside - rare; pink inside, medium; brown inside, well done. Remove the steaks with their pan juices onto a heated platter.

Heat butter in fry pan over medium high heat until it foams. Add chopped shallots and saute until they are light brown. Blend in the flour, stirring constantly; add wine, lemon juice, salt, and pepper. Simmer on medium heat until liquid is reduced to about 1/4 cup. Stir in the cream and simmer about 1 minute longer. Spoon the sauce onto the fillets; sprinkle with chopped parsley and serve.