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Ingredients:
Filet Mignon . . . . . . . 1 ¼lbs
Salt And Pepper . . . . . To Taste
Peanut Vegetable . . . . 1tbsp
Butter . . . . . . . . . . . 1tbsp
Shallot Finely . . . . . . . 1chopped
Dry Red Wine . . . . . . . ½ C
Brown Sauce . . . . . . . ½ C
Preparation:
Sprinkle The Meat With Salt And Pepper To Taste.
Heat The Oil In A Heavy Skillet Large Enough To Hold The Slices In One Layer.
Brown The Meat On Both Sides, About 1 To 2 Minutes To A Side.
Or Cook Longer If You Prefer Meat Well Done.
Transfer The Meat To A Heated Serving Platter And Keep Warm.
Pour Off The Fat From The Skillet.
Add 1 Tablespoon Of The Butter And When It Is Hot, Add The Shallots.
Cook Briefly, Stirring, Then Add The Wine.
Cook Until Almost Reduced By Half.
Stir In The Brown Sauce And Cook About 2 Minutes.
Put Sauce Through A Fine Strainer Into A Small Saucepan.
Add Salt And Pepper To Taste.
Swirl In The Remaining Butter.
Spoon The Sauce Over The Meat And Garnish With Watercress.
You can serve with your family and friends.
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