Filet Mignon in a French Shallot Mustard Sauce

1 cup Trumer Pils

2 tbsp olive oil

4 (6 oz) filets Mignons – about 1 1/2 inches thick

3 tablespoons minced shallot

1 cup beef broth

2 tsp Dijon mustard

Beurre Manié — (Made by kneading together 1 tbsp softened unsalted butter and 1 tbsp flour)

Salt and pepper to taste

To prepare the filets: In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, add fillets to brown, but before you add them to pan pat dry and season with salt and pepper, then add to heated pan for 2 minutes on each side. Sauté the filets, turning them on both sides and the edges, for 4 to 6 minutes more for medium rare meat, transfer them to a cutting board, and let them stand, covered loosely with foil, while making the sauce. In the fat remaining in the skillet cook the shallots over moderately low heat, stirring, until it is softened, add the beer, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the Beurre Manie, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper. Cut the filets Mignons into 1/4 inch thick slices, divide the slices among 4 plates, and spoon the sauce over them.