Beef Fillets Au Vin

• 4 beef tenderloin fillets (1 1/4- to 1 1/2-inch thick)
• 3 tablespoons melted butter or 3 tablespoons margarine, divided
• 1 lb fresh mushrooms, cut into 1/4 inch slices
• 1 tablespoon minced shallots or 1 tablespoon green onion
• 1/2 cup Burgundy wine or 1/2 cup dry red wine
• 1 teaspoon butter or 1 teaspoon margarine, softened
• 1 teaspoon all-purpose flour
• 2 tablespoons Burgundy wine or 2 tablespoons dry red wine

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.

beef tenderloin, butter, fresh mushrooms, shallots, burgundy wine, butter, flour, wine

Taken from www.food.com/recipe/beef-fillets-au-vin-103023 (may not work)