beaujolais

Fillet of Beef In Red Wine Sauce

mignons,

Salt and black pepper

butter

shallots

Beaujolais

bay leaf

thyme

tomato paste

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.

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Fillet of Beef In Red Wine Sauce

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Fillet of Beef In Red Wine Sauce

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