An hour and a half before serving time, prepare a marinade by combining the vinegar, pepper, parsley, thyme, carrot, celery, and onion. Place the filets in a glass or plastic container and pour the marinade over to cover. Marinate 1 hour, turning once if liquid does not cover. Remove the steaks from the marinade; strain and reserve marinade for sauce. Warm the butter in a skillet. When quite hot but not yet smoking, saute the filets, turning once or twice, until of desired degree of doneness. Place on dinner plates and slice each filet diagonally into four or five pieces. Top each serving with 1 tablespoon Chevreuil Sauce. L ENTRECOTE STEMMONS FREEWAY NORTH, DALLAS. WINE: RICHEBOURG From the . Downloaded from G Internet, G Internet.