Fillet of Beef In Red Wine Sauce

• 4 filets mignons, about 6 ounces each
• Salt and freshly ground black pepper to tastesalt-and-pepper
• 3 tablespoons butterbutter
• 4 tablespoons minced shallotsshallot
• 1 1/2 cups Beaujolais
• 1 small bay leafbay-leaf
• 2 sprigs fresh thymethyme
• 1 teaspoon tomato pastetomato-paste

1. 01Season fillets with salt and pepper to taste. Place one tablespoon of butter in a saucepan over medium-high heat. When butter melts, add fillets and cook for 3 to 4 minutes a side, depending on desired doneness. Remove and keep warm.
2. 02Remove half of fat from pan and add shallots. Cook over low heat for about 2 minutes. Add wine, bay leaf, thyme and tomato paste. Increase heat to medium high, and stir. Reduce liquid to about 1/3 cup. Strain sauce through a fine sieve into a small saucepan. Bring to a boil, remove from heat and stir in remaining butter.
3. 03Place fillets on warm serving plates. Divide sauce over four portions. Sprinkle with freshly ground black pepper.

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