Herb Crusted Fillet Mignon with Red Wine Sauce

Get some flavor into the cadillac cut of beef with a great crust and red wine sauce.
Ingredients & method:

I will give the instructions for two fillets:

2 - 5 or 6 ounce filet mignons (mine was about 2 inches tall)
5 Tablespoons soft room temperature butter
1/2 teaspoon fresh thyme leaves (1/4 t dried)
2 teaspoons fresh parsley (1 t dried)
1/4 cup dried store bought bread crumbs
1 small shallot minced
1/4 cup red wine (I used ruby port wine)
1/2 cup store bought beef stock/broth
2 Tablespoons oil for sauté

While your steak(s) sit out, mix your room temperature butter with your fresh herbs and then the bread crumbs.
Put your butter mixture between two sheets of wax paper and roll out to 1/8 or 1/4 inch thick...
This process is easier than you think!
Put the butter into the freezer for 30 minutes till firm
Cut the butter into 3 inch size pieces to cover the steaks
Put back into the freezer
Heat your oven to 400F
Heat your fry pan over medium heat
Place your room temperature steaks into your fry pan and sauté for 4 minutes
Turn them and sauté 4 more minutes
Remove and place into a pan, then put into your 400F oven for four minutes
In your fry pan ... add your shallots
Then your red wine
Then your beef broth
cook for 4 minutes, take your steaks out of the oven, then add your tablespoon of butter to your sauce.
Serve your steak with the sauce if desired

NOTE**** If you prefer steaks more rare, I would use 3 minutes for all the steps of cooking.

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