Filet Mignon with (simple) Marchand de Vin Sauce

Total time: 30 minutes
   This sauce in lovely with filet mignon, but use any tender steak that you like.  Use a hot skillet or grill pan to cook quickly, adjusting time for desired degree of doneness.  The sauce is simple, but intensely flavorful... And easier than the original.

 Ingredients:

• 4 slices beef tenderloin, each 1 inch thick (2.5cm), 14oz (420gr) total weight  or other steak of choice
• 2oz (60gr) Prosciutto, about 3 slices, divided
• 2 shallots
• 4oz (120gr) mushrooms
• 2 cloves garlic
• 1 cup (8oz, 240ml) beef stock
• 1 cup (8oz, 240ml) red wine
• 1 tbs cornstarch dissolved in 2 tbs beef stock
• 2 tsp olive oil

 Instructions:

• Clean mushrooms, reserve 6 - 7 caps for garnish. 
• Sauce: 
• Finely chop shallots, garlic, remaining mushrooms and stems, 2 slices of Prosciutto. 
• Put it all into a saucepan, add red wine and beef stock. 
• Bring to a boil, reduce heat and keep at a hard simmer for 20 minutes.  It should reduce by about 1/2. 
• Strain liquid, discarding solids. 
• Return sauce to pan and bring back to a boil. 
• Add cornstarch mixture to sauce, stirring constantly until thickened and clear.  Keep warm while you cook the steaks.
• Steaks:
• Slice reserved mushroom caps and 1 slice Prosciutto. 
• Heat oil in nonstick skillet over medium-high heat. Add mushrooms, Prosciutto, and sauté until browned, 3  - 4 minutes. 
• Remove and set aside. 
• Sauté beef 2 minutes per side for rare, (3 for medium rare) and remove. Adjust time for thicker or thinner steaks and remember: you can always put it back if it's not done enough.
• To serve: 
• Spoon some sauce onto 2 plates.  Place steaks on top and garnish with ham and mushrooms. 
• Put the rest of the sauce in a sauce boat and serve on the side.