Total Calories: 151
Dry filets and sprinkle each side generously with 1/2 teaspoon pepper; press pepper into beef. Place on plate and cover; refrigerate 2–3 hours. In a skillet, heat olive oil and add 1 tablespoon butter; cook fillets quickly on each side (approximately 4–6 per side). Place meat on a warm platter; keep warm.
Pour excess pan drippings from skillet; add 2–3 tablespoons butter to pan. Sauté shallots for one minute over medium heat; add beef bouillon. Increase heat and boil to reduce pan juices to 2 tablespoons. Be sure to scrape bottom of pan well while sauce is cooking; add red wine vinegar and Worcestershire; boil one minute. Add remaining 2 -3 tablespoons butter and mix with pan juices; pour over filets. Garnish with sliced green onions. Serve immediately.
Note: Do not overcook this elegant beef dish! Sliced mushrooms can be substituted for shallots. Use only extra virgin olive oil for this recipe.
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