Medallion-cut Fillet Mignon with Shallot Sauce
  Goosecross Cellars Recipe for Napa Valley Cabernet  
5 fillet mignon medallions
2/3 cup of butter
4 shallots (sliced)
3 garlic cloves (minced)
1/2 cup Goosecross Zinfandel
1 can beef broth

Directions :
Heat 3 tablespoons butter in skillet over medium-high heat. Sauté fillets until bottom side is browned. Flip over fillets, add 3 more tablespoons butter, shallots, garlic, and Zinfandel (slowly) continue cooking until liquid in pan is almost evaporated. When fillets are cooked, remove them from skillet, set them aside, and add beef broth to skillet. Cook down beef broth to half its volume then remove from heat. Slowly add remaining butter and whisk. Spoon sauce over meat and serve.

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