DIRECTIONS:

Prepare Bordelaise Sauce: In hot butter in a medium-sized skillet, saute shallots, garlic, onion, carrot, parsley sprigs, peppercorns, cloves and bay leaves, stirring constantly with a wooden spoon, until onion is golden brown. Remove from heat.

Stir 3 tablespoons flour into onion mixture until well blended. Cook over low heat, stirring with wooden spoon, until flour is lightly browned (about 5 minutes). Remove from heat. Stir in beef broth and 3/4 cup of the Burgundy wine.

Bring wine mixture to a boil over medium heat, stirring constantly with wooden spoon. Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally. Strain sauce and discard vegetables and spices. Return sauce to the skillet.

Add chopped parsley, 1/4 teaspoon salt, 1/8 teaspoon pepper and remaining wine. Reheat sauce gently. Prepare Tournedos: Melt 3 tablespoons butter in a large skillet; add bread and cook several minutes, turning until browned on both sides. Remove from skillet; set aside.

Arrange beef fillets on a rack in a broiling pan. Brush with 1 tablespoon melted butter; sprinkle with 1/2 teaspoon salt and 1/9 teaspoon pepper. Broil beef for 5 minutes about 4 inches from heat source; turn. Brush with more butter; sprinkle with salt and pepper.

Return meat to broiler and broil 5 minutes longer for medium. To serve: Arrange meat on bread rounds on a heated serving platter. Garnish meat platter with watercress sprigs and serve with Bordelaise Sauce.