Servings: 4

2 large shallots, chopped 2 large shallots, chopped
1 cup zinfandel or other full-bodied red wine 1 cup zinfandel or other full-bodied red wine
2 cups beef broth 2 cups beef broth
2 tablespoons panko bread crumbs or other coarse dried bread crumbs 2 tablespoons panko bread crumbs or other coarse dried bread crumbs
½ cup panko bread crumbs or other coarse dried bread crumbs ½ cup panko bread crumbs or other coarse dried bread crumbs
1 teaspoon unsalted butter 1 teaspoon unsalted butter
3 tablespoons chopped flat-leaf parsley 3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage 1 tablespoon chopped fresh sage
1 egg white 1 egg white
4 filet mignons, trimmed, each 5 oz and 1¼" thick 4 filet mignons, trimmed, each 5 oz and 1¼" thick
Salt and freshly ground pepper to taste 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 broth and boil until reduced to ¾ cup, about 20 minutes more. Remove from the heat and pour into a blender or food processor. Add the 2 tablespoons of bread crumbs and the butter and purée to form a smooth sauce.
About 10 minutes before the sauce is ready, in a small bowl, stir together the remaining ½ 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 on each 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 to the pan, crumb sides down, and cook until golden and the meat is medium-rare, about 2 minutes.
Remove from the heat. Ladle the puréed sauce onto warmed individual plates, dividing it evenly. Place the beef medallions, crumb sides up, on the sauce. Serve hot.