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1
Heat 4 TBL butter in roasting pan on medium heat.
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2
Add meat to the hot butter and brown it lightly on all sides.
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3
Sprinkle with salt and pepper and set aside, covered with foil, until 30 minutes before serving time.
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4
Wash, dry and slice the mushrooms.
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5
Peel shallots or onions and chop enough to measure 2 TBL.
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6
In a medium skillet, melt 1 TBL butter.
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7
Add mushrooms and cook over medium heat for 5 minutes, stirring.
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8
Sprinkle with salt and pepper .
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9
Add shallots or onions.
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10
Cook, stirring, until the liquid is reduced.
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11
Add the can of beef gravy and 1/2 cup of wine.
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12
Cook stirring until sauce is hot.
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13
Taste and correct for seasoning then add a squeeze of fresh lemon.
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14
Set the sauce aside.
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15
Preheat the oven to 450F; place the browned filet in the preheated oven and roast 25 to 30 minutes for rare.
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16
To test for doneness, pierce the meat to the center with a fork.
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17
If the juices are red, its rare.
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18
If pink it's medium.
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19
Don't overcook the meat!
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20
Transfer the meat to a serving dish, keep warm and allow to rest while you finish the sauce.
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21
Pour off most of the fat from the roasting pan.
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22
Add the mushroom sauce to the roasting pan over medium heat, stirring to incorporate the brown bits from the pan.
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23
Add 2 TBL butter and stir until butter is barely melted.
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24
Spoon some of the sauce over the meat and serve the rest on the side with the meat as it is sliced.
