| 1 | Sprinkle the meat on both sides with salt and pepper.heat the oilt and when very hot add the . |
| 2 | Co over high heat about 5 minutes. |
| 3 | Cook longer if you want medium or well-done meat. |
| 4 | Turn the meat and continue cooking over high heat about 5 minutes, or longer if desired. |
| 5 | Remove the meat to a warm platter and keep warm. |
| 6 | Pour off the fat from the skillet. |
| 7 | Add the shallots. |
| 8 | Add the wine and cook over high heat about 30 seconds. |
| 9 | Add the broth and bring to a full rolling boil, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. |
| 10 | Add salt and pepper. |
| 11 | Cook until reduced by half. |
| 12 | Meanwhile, blend 2 t. of butter and flour in small mixing bowl. |
| 13 | Stir it into the simmering sauce and cook briefly. |
| 14 | Swirl in the remaining teaspoon of butter. |
| 15 | Strain the sauce over the meat and dot the center of each filet with a dab of parsley. serve immediately |
