Fillet of Beef In Red Wine Sauce

• 4 filets mignons, about 6 ounces each
• Salt and freshly ground black pepper to taste
• 3 tablespoons butter
• 4 tablespoons minced shallots
• 1 1/2 cups Beaujolais
• 1 small bay leaf
• 2 sprigs fresh thyme
• 1 teaspoon tomato paste

1. Season fillets with salt and pepper to taste.
2. Place one tablespoon of butter in a saucepan over medium-high heat.
3. When butter melts, add fillets and cook for 3 to 4 minutes a side, depending on desired doneness.
4. Remove and keep warm.
5. Remove half of fat from pan and add shallots.
6. Cook over low heat for about 2 minutes.
7. Add wine, bay leaf, thyme and tomato paste.
8. Increase heat to medium high, and stir.
9. Reduce liquid to about 1/3 cup.
10. Strain sauce through a fine sieve into a small saucepan.
11. Bring to a boil, remove from heat and stir in remaining butter.
12. Place fillets on warm serving plates.
13. Divide sauce over four portions.
14. Sprinkle with freshly ground black pepper.

filets mignons, salt, butter, shallots, beaujolais, bay leaf, thyme, tomato paste

Taken from cooking.nytimes.com/recipes/10018 (may not work)