Here's a recipe I saved but haven't tried yet, although I've made similar. It's from BBC Food (slightly revised): Shallot and Red Wine Sauce 1/2 pound shallots, sliced 2 tbsp olive oil 1 garlic clove, crushed 1 tsp fresh rosemary (1/2 tsp dried) 5 tbsp balsamic vinegar 1-1/2 cups red wine 1-1/2 cups beef stock 2 tbsp butter freshly ground black pepper Sauté the shallots in a medium saucepan with the oil, over high heat for 3 minutes until lightly brown. Stir them all the time and adjust heat if they start to get too brown. Season with ground black pepper and then add the garlic and rosemary. Continue cooking for 3 more minutes. Stir all the time and adjust the heat to keep from getting too brown. Pour in the vinegar and cook until it evaporates to a syrup, then pour in the wine and cook until reduced by 2/3. Pour in the stock and bring to a boil. Turn down the heat and simmer until reduced by 2/3 again, to around one cup. Remove the garlic and rosemary. Add a little salt if necessary. Finally whisk in the butter. Pour over grilled mushrooms before serving. I would probably use fresh thyme instead of rosemary, but that's my personal preference. I keep thyme in the yard at all times, but not rosemary. Lars

LOL Stacy, I was just getting ready to post the same recipe. It is soooooo good! Here is another really good one. You will have to adapt a bit because you are doing a whole tenderloin. Just use the pan drippings from your whole roast instead of the pan fried part. To tell you the truth I don;t think you even need to do that. Filet Mignon With Mushrooms And Madeira 1 TBSP butter 2 Tbl olive oil 12 ounces button mushrooms thinly sliced 1/2 Cup minced shallots (about 3) 4 garlic cloves minced 1 Tbl chopped fresh thyme 4 5-ounce filet mignon steaks(each about 3/4 inch thick) 1/2 Cup Madeira 1 1/2 Cup canned beef broth 1/2 Cup whipping cream Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and saute until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl. Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Saute 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve. Makes 4 servings.~ Bon Apptit May 2001~

This is Ina Garten's method (The Barefoot Contessa) and if I could get it right, anybody can. FILET OF BEEF Serves 8 to 10 1 whole filet of beef (4 to 5 pounds), trimmed and tied 2 tablespoons unsalted butter, room temperature 1 tablespoon salt 1 tablespoon coarsely ground pepper 1. Heat oven to 500. Place beef on a baking sheet; pat the outside dry with a paper towel. Spread butter on with your hands. Sprinkle evenly with salt and pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium rare. 2. Remove from oven; cover tightly with foil and allow to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly. Serve with Gorgonzola Sauce. Gorgonzola Sauce Copyright, 2001, Barefoot Contessa Parties!, All rights reserved Prep Time: 10 minutes Cook Time: 50 minutes Yield: 3 cups 4 cups heavy cream 3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce") 3 tablespoons freshly grated Parmesan 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3 tablespoons minced fresh parsley Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Ooops, sorry Claire! I was so excited when I found it, but it does sound good enough to give it a try. Here's another recipe I have on file, FYI - RUTHANNA'S WHISKEY STEAK SAUCE This sauce can be served over any steaks that have been pan-fried 1/ 2 cup butter 2 Tbs. minced onion 1 clove garlic, minced 3 Tbs. whiskey 1 Tbs. Worcestershire sauce 1/ 2 tsp. dry mustard Dash of hot pepper sauce Pour off any grease remaining after a steak has been sauteed. In the same skillet used to cook the steak, melt the butter over low heat. Add onion and garlic and cook slowly until soft. Add the remaining ingredients and simmer about 5 minutes. Pour over steaks and serve. Source: a 1980Âs community cookbook I found yesterday (I served this over a thinly sliced, medium rare London broil cooked on the grill. I substituted 1 Tbs. of bacon fat for an equal amount of butter and used MakerÂs Mark bourbon. Next time I think I would only use 2 Tbs. of whiskey but it was very good.)