1 1/4 lb Filet mignon -- cut 1-in
Thick
Salt and pepper
1 tb Vegetable oil
2 tb Butter
1 tb Shallots chopped fine
1/2 c  Dry red wine
1/2 c  Brown sauce -- or canned
Gravy
Watercress for garnish

1. Sprinkle the meat with salt and pepper to taste. Heat the oil in a large
skillet, large enough to hold the slices in one layer. Brown the meat on
both sides, about 1-2 min. to a side. Or cook longer if you prefer meat
well done. 2. Transfer the meat to a heated serving platter and keep warm.
3. Pour off the fat from the skillet. Add 1 tbsp 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 min.
4. Put the sauce through a fine strainer into a small saucepan. Add salt
and pepper to taste. Swril in the remaining butter. Spoon the sauce over
the meat and garnish with watercress.