Ingredients
1 c Madeira wine
2 c Brown stock
1/4 c flat leaf parsley
1 Bay leaf
1/2 t Coarsely cracked black pepper
1/4 t Dry thyme
1 T olive oil
6 Filet Mignon
1/2 c Heavy cream
Salt and freshly ground
3 T Minced chives or parsley

Instructions
In a 2-quart saucepan, over medium heat, combine the Madeira, brown stock, chives, bay leaf, black pepper and thyme. Simmer for about 30 minutes or until the liquid has evaporated and only 3/4 cup remains. Strain out the solids and reserve the liquid for later.

Preheat the oven to 400° F. Brush a large ovenproof iron skillet with the oil and over high heat, heat until hot. Add the filet mignons and sear for about 2 minutes per side. Transfer the skillet with the filet mignons to the oven and cook for 8 to 10 minutes for rare. Cook an additional 2 minutes for medium rare, or keep cooking until you reach the desired degree of doneness. Remove the skillet from the oven and transfer the beef to a carving board. Add the Madeira and brown stock sauce base and bring it to a boil with the cream; simmer for a minute. Remove the sauce from the heat and season with salt and pepper to taste.

Slice the beef into 1/4-inch slices and center them on dinner plates. Spoon the sauce around and over the meat and garnish the sauce with chives or parsley.