10-12 oz. bacon-wrapped filet
sea salt and pepper
2 TBS. Minced shallots
1/2 cup red wine
1/2 cup beef stock
Fresh rosemary, thyme and oregano sprigs
1 tsp. tomato paste
1 TBS Superfine flour

Have your butcher cut filet mignon into medallions approximately 1/3-1/2 inch thick. Season with pepper and dust in flour.

Sauté minced bacon until half done, remove and reserve, leaving all the fat in the pan (additional oil may be needed). Brown tenderloin cutlets quickly but do not cook fully, remove and reserve.

Add back bacon along with shallots and brown. Add red wine and when almost gone, add stock, herbs (if using dry herbs, just a pinch) and tomato paste. Cook to reduce slightly and thicken with Wondra superfine flour. Reduce heat to a simmer and when thickened, add back beef to finish in sauce for 1-2 minutes, remove herb sprigs. Can be finished with butter or cream. Serves 2.