4 individual filets of beef
Freshly ground pepper to taste
1 tbsp. corn, peanut, or vegetable oil
3 tbsp. finely chopped shallots
2 tbsp. butter
3/4 c. dry red wine

Preferably a mellow Burgundy type

Gently flatten each filet. Sprinkle both sides with pepper. Heat oil and add meat. Cook over moderate high heat 3 minutes. Turn and cook 3 more minutes. Continue cooking and turning every 3 minutes for a total cooking time of 9-12 minutes for rare.

Remove meat to warm serving dish and pour fat from pan. Add shallots and half the butter. Cook, stirring, 30 seconds. Add wine and bring to boil, stirring to dissolve brown particles that cling to skillet.

Cook about 4 minutes or until liquid is reduced to 1/3 cup. Swirl in remaining butter. Strain sauce over filets and serve.