2 large shallots, chopped
1 cup Zinfandel or other full-bodied red wine
2 cups beef stock
2 Tbs. plus 1/2 cup panko bread crumbs or
other coarse dried bread crumbs
1 tsp. unsalted butter
3 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh sage
1 egg white
4 filets mignons, trimmed, each 5 oz. and 1 1/4
Salt and freshly ground pepper, to taste
In a heavy saucepan over medium heat, combine the shallots and wine. Bring to a boil and boil until the liquid has evaporated, about 20 minutes. Add the stock and boil until reduced to 3/4 cup, about 20 minutes more. Remove from the heat and pour into a blender or food processor. Add the 2 Tbs. bread crumbs and the butter and puree to form a smooth sauce.
About 10 minutes before the sauce is ready, in a small bowl, stir together the remaining 1/2 cup bread crumbs, the parsley, thyme, sage and egg white.
Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the beef medallions with salt and pepper and add to the pan. Sear, turning once, about 2 minutes per side. Remove from the pan and press the herb mixture onto one side of each medallion.
Again coat the pan with cooking spray and return to medium-high heat. Return the medallions, crumb sides down, to the pan and cook until golden and the meat is medium-rare, about 2 minutes.
Remove from the heat. Ladle the pureed sauce onto warmed individual plates, dividing it evenly. Place the beef medallions, crumb sides up, on the sauce. Serve hot.