Filet Mignon Bordelaise

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1 1/4 lb filet mignon, cut into 4 slices, each approx. 1" thick
salt and freshly ground pepper to taste
1 tbsp peanut, vegetable or corn oil
2 tbsp butter
1 tbsp finely chopped shallots
1/2 cup dry red wine
1/2 cup brown sauce or canned brown beef gravy

Sprinkle meat with salt and pepper. Heat oil in heavy skillet, large enough to hold the slices of meat in one layer. Brown the meat on both sides, about 1-2 min. to a side. Or cook longer if you prefer well done. Transfer meat to a warm serving platter. Pour off the fat from the skillet, add 1 tbsp of butter and when it is hot add shallots. Cook briefly, stirring, and add the wine. Cook until almost reduced by half. Add the brown sauce and cook about 2 min. Put through a fine strainer into a small saucepan. Add salt and pepper to taste. Swirl in the remaining tbsp of butter. Serve piping hot spooned over the meat.
 

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