Prepare sauce by melting butter in a medium skillet over med-high heat.
Add shallots, garlic, onion, peppercorns, bay leaves and cloves and saute until onion is tender and starting to brown.
Remove from heat and stir in flour until well blended. Return to burner and cook over very low heat, stirring constantly, until flour is lightly browned (about 5 minutes).
Add beef broth and 3/4 cup of the wine and bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer, uncovered, for 10 minutes, stirring occasionally.
Strain the solids out of the sauce and discard. Return sauce to the skillet.
Add salt, pepper and remaining wine and keep warm.
Pan toast the bread by melting 3 Tablespoons of butter in a large skillet over medium heat. Add bread and cook until browned on both sides. Remove and set aside.
Arrange fillets on a rack in a broiling pan. Brush with 1 Tablespoon melted butter and sprinkle with salt & pepper.
Broil for 5 minutes on top rack, then flip and brush with remaining melted butter and another sprinkle of salt & pepper and broil for additional 5 minutes (for medium), or until desired doneness.
Serve fillets on top of bread rounds and drizzle with sauce.
Nutrition Info Per Serving: Calories 564 Total Fat 29 g Cholesterol 193 mg Sodium 752 mg Potassium 1005 mg Total Carbohydrate 15 g Dietary Fiber 1 g Sugars 2 g Protein 55 g