A delicious gravy/ sauce to compliment Filet Mignon.

Ingredients

• 2 Tablespoons butter
• 2 Tablespoons finely minced shallots
• 3/4 cup dry red wine
• 1 1/2 cups canned beef gravy
• 2 Tablespoons lemon juice
• 2 Tablespoons minced fresh parsley
• Salt and cayenne pepper to taste
• 3/4 cup sliced mushrooms, cooked in a little butter (optional)

Directions

• Melt the butter in a saucepan and cook the shallots until they are transparent. Add the wine and simmer until reduced one-half. Add the remaining ingredients and heat thoroughly. Serve over Filets.

Notes

• We served this sauce over Filets for Christmas Eve dinner to Janice and will never forget how she raved and praised John’s cooking abilities. It’s always a hit!