Serves 2 Prep time: 15 Cook time: Approx. 45 minutes

2 6-ounce Filet Mignon steaks
1 Tablespoon oil
1 Tablespoon flour
1/2 cup onion, finely chopped
1 10-ounce can of beef broth
2 Tablespoons tomato paste
1/4 cup ham, finely chopped
1/2 cup mushrooms, chopped
2 medium shallots or two green onions, finely chopped
2 Tablespoons butter
1/4 cup dry red wine
2 teaspoons lemon juice
2 teaspoons fresh thyme, finely chopped (or 1/2 teaspoon dried)
1 Tablespoon Worcestershire Sauce

Remove the steaks from the refrigerator for about 10 minutes before cooking. Lightly salt the steaks.

In a heavy-bottomed skillet over medium heat, heat the oil and stir in the flour making a roux until golden-browned. Add the onion and cook until translucent; add the broth, tomato paste, ham and mushrooms and cook to reduce sauce by half, approximately 15-20 minutes.

In another pan on medium-low heat, sauce the shallots (or green onions) in butter until soft. Add the red wine, bring to a simmer and cook for about 5 minutes. Add the lemon juice, Worcestershire sauce and thyme and combine. Use a fine-mesh strainer to remove solids. Keep the sauce warm while cooking the steaks. Cook steaks.

 To serve, top pre-warmed plates with some sauce, then the steaks and spoon additional sauce over steaks.

yum Food & Fun, February/March, page 78