FILET MIGNON with mushroom/wine sauce

Makes 6 serving

PREPARE THE FILET:

1 5 to 6 pounds tenderloin of beef
Freshly grounded black pepper

Preheat the oven to 450˚.

Clean your filet and cut it into chateaubriand (about 6 inches in length) and coat them with a thick layer of coarse black pepper. In a large sauté pan, heat olive oil and sear the piece of meat until dark golden brown on all sides. Place onto a cookie sheets and bake on the oven for about 10 to 12 minutes for medium rare.

MAKE THE SAUCE:
1 Tablespoon sweet butter
2 tablespoon chopped shallots
½ pound mixed chopped mushrooms
1 cup Madeira wine
2 cups beef stock
Salt & Pepper to taste
Corn starch
Black truffle butter if available

In a saucepan, heat the butter until foamy, add the shallots, cook until golden brown, add the mushrooms and sauté for two to three minutes. Add the Madeira and let reduce until smooth, add the stock, cook for a couple minutes, Adjust seasoning with salt & pepper, adjust consistency with cornstarch. Remove from the heat and add black truffle butter just before serving.