Filet Mignon (Steak Elegantissimo)

one 1/3 to 1/2 lb. beef filet (heart of the tenderloin, same cut as chateaubriand) per person

2 shallots


olive oil

red wine

Melt 1-2TBS butter with a little olive oil to keep it from burning in a saute pan. Add the shallots and cook slightly. Add the beef filets. Salt and pepper them. Cook about 4 minutes a side. You must be a little Zen about the timing. Trust the Force. You'll know when it's done if you feel with the steak. Add a little red wine to deglaze the good stuff on the bottom of the pan.

Serve with fresh spinach cooked lightly in olive oil and roasted rosemary potatoes. Best after oysters and before a yummy dessert, perhaps patisserie, perhaps fresh peaches in red wine and sugar.

Teddy: This is the meal we had July 18, 2002, that you wanted me to put in the cookbook. Thanks for asking.