FILLET OF BEEF IN RED WINE SAUCE

Fillet of Beef In Red Wine Sauce image

Provided by Bryan Miller And Pierre Franey

Time 25m

Yield 4 servings

Number Of Ingredients 8

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4 filets mignons, about 6 ounces each
Salt and freshly ground black pepper to taste
3 tablespoons butter
4 tablespoons minced shallots
1 1/2 cups Beaujolais
1 small bay leaf
2 sprigs fresh thyme
1 teaspoon tomato paste

Steps:

Season fillets with salt and pepper to taste. Place one tablespoon of butter in a saucepan over medium-high heat. When butter melts, add fillets and cook for 3 to 4 minutes a side, depending on desired doneness. Remove and keep warm.
Remove half of fat from pan and add shallots. Cook over low heat for about 2 minutes. Add wine, bay leaf, thyme and tomato paste. Increase heat to medium high, and stir. Reduce liquid to about 1/3 cup. Strain sauce through a fine sieve into a small saucepan. Bring to a boil, remove from heat and stir in remaining butter.
Place fillets on warm serving plates. Divide sauce over four portions. Sprinkle with freshly ground black pepper.