INGREDIENTS

INSTRUCTIONS

Combine cr.me fra.che, mustard, tomato paste, Worcestershire sauce,
paprika, salt, pepper to taste, and demiglace in a medium-size saucepan and
simmer slowly for 20 minutes, or until sauce is slightly reduced. Remove
from heat and let stand, covered, while completeing recipe. Trim stem ends
off mushrooms and discard. Wipe mushrooms with a damp paper towel and slice
thin. Melt 3 tablespoons of butter in a medium sized skillet and saut.
mushrooms until tender and golden, about 10 minutes. Transfer to a bowl and
reserve. Cut a small X in the root end of each pearl onion. Bring a large
kettle of water to a boil and drop in the onions. Blanch for 10 minutes,
drain, and rinse under cold running water. Peel the onions. Heat another 2
tablespoons of butter in the same skillet and saut. the onions, stirring
and shaking the skillet often, until they are lightly browned, 3 to 4
minutes. Transfer the onions to the bowl with the mushrooms. Cut the meat
into thin slices on the diagonal. Heat remaining butter in the skillet and
saut. the pieces of filet over high heat until just lightly browned.
Transfer pieces to a plate as each batch is browned. Recipe can be prepared
to this point several hours before serving. To complete, set sauce over
medium heat and bring to a simmer. Add mushrooms, onions and any
accumulated juices from the bowl, and simmer for 5 minutes. Add slices of
filet and any accumulated juices and simmer until the meat is heated
through, about 2 minutes. Serve immediately over buttered noodles. Garnish
with chopped parsley. Garnish side with saut.ed cherry tomatoes and pour a
good red wine.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus: the ultimate”