Beef Fillets Au Vin - cooking recipe

Ingredients

4 beef tenderloin fillets (1 1/4- to 1 1/2-inch thick)
3 tablespoons melted butter or 3 tablespoons margarine, divided
1 lb fresh mushrooms, cut into 1/4 inch slices
1 tablespoon minced shallots or 1 tablespoon green onion
1/2 cup Burgundy wine or 1/2 cup dry red wine
1 teaspoon butter or 1 teaspoon margarine, softened
1 teaspoon all-purpose flour
2 tablespoons Burgundy wine or 2 tablespoons dry red wine

Preparation

Add 1 tablespoon melted butter to a skillet; saute fillets for 4 minutes on each side (actually you need to saute fillets until desired degree of doneness; 4 minutes/side is fairly rare which is how my husband likes them) remove from skillet and keep warm; drain and discard pan drippings.
Add 1 tablespoon melted butter to skillet over low heat.
Saute/stir mushrooms and shallots for 2-3 minutes.
Add in 1/2 cup Burgundy wine; cook over high heat until wine is reduced by half.
Mix together 1 teaspoon butter and 1 teaspoon flour to make a paste.
Add to mushroom mixture; cook and stir constantly for 30 seconds.
Add the last tablespoon butter and 2 tablespoons Burgundy; stir to combine.
Serve fillets on individual plate and spoon sauce over the top.