Filet Mignon with Madeira Wine Sauce

Sprinkle meat on both sides with salt and pepper.

Heat the oil in a skillet and when very hot, add the meat.

Cook on high heat about 5 minutes.

Cook longer if you want medium or well done meat. Turn the meat and continue cooking over high heat about 5 minutes. Remove meat to warm platter and keep warm.

Pour off fat from skillet.

Add shallots and wine to skillet and cook over high heat for 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 skillet.

Season with salt and pepper to taste.

Cook until reduced by half.

Meanwhile blend 2 teaspoons butter with the flour in a small mixing bowl.

Stir into the simmering sauce and cook briefly until thickened.

Swirl in the remaining teaspoon of butter.

Strain the sauce over meat and dot the center of each filet with a dab of parsley.

Makes 4 servings.