FOR THE RED WINE SAUCE
* 2 Tbsp of butter
* 1 garlic clove , chopped
* 4 shallots , chopped
* olive oil , for frying
* 200g lean beef trimmings, chopped
* 75cl bottle red wine (Fitou gives a very rich, red colour)
* 1.2l fresh beef jus (or try using cans of beef consommé)
The base of this sauce is a jus, a reduction of good beef stock that gains strength as the liquid bubbles down. Beef consommé is a good substitute. You can get more depth from the sauce by adding more beef and/or red wine.
Filet Mignon Prep:
Plate the steak on top of the bed of fresh cooked spinach and add the red wine sauce on top. Enjoy!