Filet Mignon With Medeira Wine Sauce

It has been estimated that from the first “good morning” to the last “good night,” the average person engages in 30 conversations a day; some of you average more than that, some of you, less. Statisticians have estimated that each of us will spend 13 years of our life talking, and every day, our words could write a book of 50-60 pages. In a year, if we are just average, we could author 264 books of over 200 pages, just with our words. You can do more than that if you can speak in excess of 300 words per minute, as some of us are able to do, or if you talk incessantly at any speed.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats		Beef, From cook4u, Meats, Sauces	4	Servings

INGREDIENTS

2	lb	Filet mignon
		4 filets, 1/2 lb each
		Salt and pepper
2	T	Olive oil
2	T	Shallots, minced
1/4	c	Medeira wine
3/4	c	Fresh or canned beef broth
1	T	Butter
1	t	Flour
2	t	Parsley, chopped

INSTRUCTIONS

Heat the oil in a skillet and when very hot, add the meat. Cook over
high heat for about 5 min. Cook longer if you want medium or well
done. Turn the meat and continue cooking over high heat about 5 min.
(or longer if meat is to be other then med-rare). Remove the meat to  a
warm platter and keep warm. Pour off the fat from the skillet. 3.  Add
the shallots and wine to the skillet and cook over high heat  about 30
sec. Add the broth and bring to a rolling boil, stirring to  dissolve
the brown particles that cling to the bottom and sides of  the skillet.
Season to taste with salt and pepper. Cook until reduced  by half. 4.
Meanwhile, blend 2 tsp butter with the flour in a small  mixing bowl.
Stir into the simmering sauce and cook briefly until  thicken. 5. Swirl
in the remaining tsp of butter. Strain the sauce  over the meat and dot
the center of each filet with a dab of parsley.  Serve immediately.
This dish: Filet mignon sauce madere  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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