Total Time
40mins
Prep 20 mins
Cook 20 mins

I consider this elegant and for special occasions. I love the flavor of Burgundy wine with beef.

Ingredients Nutrition

Directions

  1. Add 1 tablespoon melted butter to a skillet; saute fillets for 4 minutes on each side (actually you need to saute fillets until desired degree of doneness; 4 minutes/side is fairly rare which is how my husband likes them) remove from skillet and keep warm; drain and discard pan drippings.
  2. Add 1 tablespoon melted butter to skillet over low heat.
  3. Saute/stir mushrooms and shallots for 2-3 minutes.
  4. Add in 1/2 cup Burgundy wine; cook over high heat until wine is reduced by half.
  5. Mix together 1 teaspoon butter and 1 teaspoon flour to make a paste.
  6. Add to mushroom mixture; cook and stir constantly for 30 seconds.
  7. Add the last tablespoon butter and 2 tablespoons Burgundy; stir to combine.
  8. Serve fillets on individual plate and spoon sauce over the top.

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