4    1/2 lb filet mignon
2 tb Olive oil
2 tb Shallots, finely chopped
1/4 c  Maderia wine
3/4 c  Beef broth
3 ts Butter
1 ts Flour
2 ts Parsley, chopped

1. Sprinkle the meat on both sides with salt and pepper.Heat the oilt and
when very hot add the . Co over high heat about 5 minutes. Cook longer if
you want medium or well-done meat. 2. Turn the meat and continue cooking
over high heat about 5 minutes, or longer if desired. Remove the meat to a
warm platter and keep warm. Pour off the fat from the skillet. Add the
shallots. 3. Add the wine and cook over high heat about 30 seconds. Add the
broth and bring to a full rolling boil, stirring to dissolve the brown
particles that cling to the bottom and sides of the skillet. Add salt and
pepper. 4. Cook until reduced by half. 5. Meanwhile, blend 2 t. of butter
and flour in small mixing bowl. Stir it into the simmering sauce and cook
briefly. 6. Swirl in the remaining teaspoon of butter. Strain the sauce
over the meat and dot the center of each filet with a dab of parsley. Serve
immediately.