2 tbsp. fat
1 finely chopped onion
2 tbsp. flour
1 can Campbell's beef bouillon
3 tbsp. tomato puree
Salt and pepper
2 shallots
1/2 c. red wine
1/2 tsp. parsley
Thin strips of filet mignon

Brown onion in fat, add flour and cook until brown. Add bouillon, tomato puree, salt and pepper; cook until reduced to 1 cup. Cook shallots, red wine, parsley until reduced by 1/2. Combine both sauces. Slice thin strips of filet mignon; add to boiling sauce. Serve immediately. Sauteed mushrooms can also be added.