This is pretty easy. and a big hit. Make it a couple times and you won't need a recipe.

2# fillet
2 cups sliced mushrooms
1 medium Diced onion
2 strips uncooked bacon cut into 1" pieces
1 clove minced garlic
2 TBS flour
2TBS butter 1 TBS worcestershire sauce
2 cups red wine (Mark West pinot noir works well)
2 cups chicken broth
3 TBS heavy cream (optional)
1 tbs clarified butter (ghee)
1TBS tomato paste(or ketchup if necessary)
fresh lemon juice
Salt and fresh ground pepper
Pasta, Rice, or potatoes

Optional - If you have some blue cheese, like Roquefort, try adding it to this sauce. Amazing flavor. Be careful because some the cheeses can be pretty salty.
Wine - A zinfandel or shiraz would also work since they are can be inexpensive and have plenty of fruit.

1. Slice mushrooms, dice onion and cut up bacon.

2. Put onion, bacon, mushrooms, tomato paste, worcestershire, and garlic in a skillet and cook at med heat. Just let em cook while you do other stuff. You want them to start to brown. Stir every now and then, but don't just stand there constantly poking at it! Eventually it will look like this

3. Put a pot of water on stove to start heating for the pasta

4. Cut fillet into cubes, salt and pepper both side

5. Put a pan on stove with ghee to cook beef in
6. Clean up cutting boards knives etc while mushrooms cook
7. Get out dishes for serving, utensils etc.
8. Mushrooms should be looking good now. push everything to one side of pan and slide that part of the pan off the burner. Add flour and butter to the part of the pan that is over the burner and turn heat up to med high to get the butter to melt and start to bubble.

Use a spatula to scrape butter/flour mixture (rue)back and forth while it cooks. The rue is done when it has become tan in color.

Turn heat to low, stir the mushrooms and rue together

Add the red wine followed by the chicken broth. Stir this around real good as it thickens. Let it simmer. If the sauce is too thick add more broth or water.
Prepare/heat any sides that you are planning while the sauces cooks. Just before starting the meat, add the cream.

Check the sauce for salt. This is critical. I you aren't sure use a TBS of sauce and add a little salt. If this tastes better, add salt to the whole batch. Repeat.
9. Turn heat on beef skillet to high. When the Ghee gets to 425 degrees or just starts to smoke, dump in the beef cubes. (I got it a little too hot in the pic!)

Use tongs to separate the pieces so they are not touching. If you don't have enough pan space, do 2 batches. Don't crowd the cubes! If you do too large a batch, you will get steaming, not browning.

get some good browning and then turn them. Don't over cook. They will continue to cook after you take them off the heat, and you can always cook them more in the sauce. The second side is not as important as the first side .

10. Serve. Here I just dumped the cubes into the sauce. Put the empty pan on med heat and deglaze ie add 2 TBS broth mix it around to loosen up all the browned bits. Pour this on top of the beef. Serve on noodles, potatoes, rice, or nothing.

Variations:
1, Serve with roasted red potatoes.
2. Use the sauce with steaks
3. Make a traditional stew, using Chuck roast, potatoes, carrots and onions
4. Spice it up with fresh ground green peppercorns
5. Blend in some Roquefort cheese as a subtle nuance or as a distinct flavor