Filet De Bouef - cooking recipe

Ingredients

4 (7 oz.) filet mignon, cut in half against the grain
1 c. red wine
1 shallot, chopped
1 c. liquid beef stock
1 c. shitake mushrooms, sliced (no stems)
10 Tbsp. unsalted butter

Preparation

Heat heavy skillet over medium-high heat.
Add 2 tablespoons of butter to pan and then the filets.
Cook until medium rare; set aside in a warm place.
Add mushrooms and saute until limp.
Set aside and keep warm.