Filet Mignon With Mushrooms and Madeira Wine Sauce

• 4 slices filet mignon, each about 1 to 1 1/2 inches thick and weighing 1/2 pound
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/2 pound fresh mushrooms
• 1 tablespoon corn, peanut or vegetable oil
• 2 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1/4 cup Madeira wine
• 1/2 cup beef broth
• 1 teaspoon tomato paste

1. Sprinkle the meat on both sides with salt and pepper.
2. Set aside.
3. Cut mushrooms into thin slices.
4. There should be about 3 cups.
5. Heat the oil in a heavy skillet large enough to hold the slices of meat comfortably without crowding.
6. Add the filets and cook until well browned on one side, about 5 minutes.
7. Turn and continue cooking about 15 minutes or slightly longer.
8. Turn the slices every 5 minutes as they cook.
9. Remove the filets to a warm serving platter.
10. Add 1 tablespoon of the butter to the skillet and when it melts add the mushrooms.
11. Cook, stirring, until mushrooms are wilted.
12. Add the shallots and stir.
13. Cook briefly, stirring and pour in the wine.
14. Blend the beef broth with the tomato paste and add the mixture to the skillet.
15. Add any liquid that has accumulated around the pieces of meat.
16. Cook over moderately high heat about 5 minutes or until the mixture has acquired a saucelike consistency.
17. There should be about 1 cup of sauce or slightly more.
18. Add salt and pepper to taste.
19. Swirl in the remaining butter and serve the sauce with the meat.

filet, salt, freshly ground pepper, mushrooms, corn, butter, shallots, madeira wine, beef broth, tomato paste

Taken from cooking.nytimes.com/recipes/2011 (may not work)