4 filet Mignon, approx. 8 oz. each
Freshly ground pepper to taste
2 tbsp. olive oil
2 tbsp. finely chopped shallots
1/2 c. Madeira wine (Burgundy)
3/4 c. fresh or canned beef broth
3 tbsp. butter
1 tsp. flour
2 tsp. chopped parsley

1. Sprinkle meat on all sides with pepper. Heat the oil in a skillet; when very hot, add the meat. Cook over very high heat - about 5 minutes each side. Cook longer if you want medium well.

2. Remove the meat to a warm platter when the meat is done to your liking. Pour off any 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 a little salt and pepper to taste. Cook until reduced by half.

4. Meanwhile, blend 2 tbsp. of butter and flour in a mixing bowl. Stir it into the simmering sauce and cook briefly. Swirl in remaining tbsp. butter. Pour sauce over the meat; serve immediately.

Serves 4.