1. Heat the oil in a skillet and when very hot, add the meat. Cook over high heat for about 5 min. Cook longer if you want medium or well done. 2. Turn the meat and continue cooking over high heat about 5 min. (or longer if meat is to be other then med-rare). Remove the meat to a warm platter and keep warm. Pour off the fat from the skillet. 3. Add the shallots and wine to the skillet and cook over high heat about 30 sec. Add the broth and bring to a rolling boil, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. Season to taste with salt and pepper. Cook until reduced by half. 4. Meanwhile, blend 2 tsp butter with the flour in a small mixing bowl. Stir into the simmering sauce and cook briefly until thicken. 5. Swirl in the remaining tsp of butter. Strain the sauce over the meat and dot the center of each filet with a dab of parsley. Serve immediately. This dish: Filet mignon sauce madere