Herb Breaded/Crusted Filet Mignon with Red Wine Sauce

Get some flavor into the cadillac cut of beef with a great crust. Ingredients & method: I will give the instructions for two filets: 2 - 5 or 6 ounce filet mignons (mine was about 2 inches tall) 5 Tablespoons soft room temperature butter 1/2 teaspoon fresh thyme leaves (1/4 t dried) 2 teaspoons fresh parsley (1 t dried) 1/4 cup dried store bought bread crumbs 1 small shallot minced 1/4 cup red wine (I used ruby port wine) 1/2 cup store bought beef stock/broth 2 Tablespoons oil for sauté