4 filet mignon, 8 oz.
Salt and pepper
2 tbsp. olive oil
2 tbsp. chopped shallots
2 tsp. chopped parsley
1/4 c. Madeira wine
3/4 c. beef broth
3 tsp. butter
1 tsp. flour

Sprinkle both sides of meat with salt and pepper. Heat oil in skillet and when very hot, add meat. Cook over high about 5 minutes for rare. Turn and continue cooking over high heat about 5 minutes more for rare. Remove meat to warm platter, keep warm. Pour off fat from skillet, add shallots.

Add wine and cook over high heat about 30 seconds. Add broth and bring to full rolling boil, stirring to dissolve brown particles. Add salt and pepper, to taste. Cook until reduced by half. Meanwhile, blend 2 teaspoon butter and flour in small mixing bowl. Stir into simmering sauce and cook briefly.

Swirl in remaining teaspoon butter. Strain sauce over the meat and dot the center of each filet with a dab of parsley. Serve immediately. 4 servings.