Beef Tenderloin with Red Wine Sauce

Beef Tenderloin
1/2 c. clarified butter
3 oz. Cognac
1/4 c. red wine

Pour butter over meat, cook at 350�F for 45 min. in a pan that can be placed on the burner. Take out meat and place in a shallow baking dish. Pour cognac over and immediately light with a match.  Blow it out when the meat starts to sizzle. Cover meat and set aside. Empty the remains of juice/cognac into the original pan. Cook over medium heat, add wine. When all the "bits" are off the bottom, stir in the Red wine sauce. Simmer sauce until served, either over the sliced meat or on the side or both.

Red Wine Sauce (this can be made ahead)

2 Shallots, chopped
1 1/2 T butter
1/2 c. Red Wine
1 c. beef broth
1 T. cornstarch
1/3 c. Tomato Sauce
Salt & Pepper to taste
Dash of Kitchen Bouquet

Saut� shallots in butter. Add wine and reduce by 3/4. Dissolve cornstarch in broth and stir in. Bring to a boil. Stir in tomato sauce, salt and pepper, kitchen bouquet.