Yields: 2 servings Prep Time: 20 minutes Cook Time: 39 minutes Total Time: 59 minutes Difficulty: Moderately difficult Ingredients: For the Filet Mignon: 2 (10 oz) slices of beef tenderloin, about 2" thick Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, divided For the Bordelaise Sauce: 1 teaspoon butter 4 large shallots, peeled and sliced Pinch of salt 1 cup red wine (use a good quality wine you'd enjoy drinking) 2 cups veal stock Salt and freshly ground black pepper to taste Instructions: 1. Make the Bordelaise Sauce (Start 30 minutes in advance): Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt. Cook and stir until caramelized and browned, about 20 minutes. Add red wine and bring to a simmer. Reduce heat and cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickene...