| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Beef/veal, France |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Filet mignon, cut 1-in thick |
|
|
Salt and pepper |
| 1 |
T |
Vegetable oil |
| 2 |
T |
Butter |
| 1 |
T |
Shallots chopped fine |
| 1/2 |
c |
Dry red wine |
| 1/2 |
c |
Brown sauce, or canned gravy |
|
|
Watercress for garnish |
INSTRUCTIONS
Sprinkle the meat with salt and pepper to taste. Heat the oil in a
large skillet, large enough to hold the slices in one layer. Brown the
meat on both sides, about 1-2 min. to a side. Or cook longer if you
prefer meat well done. 2. Transfer the meat to a heated serving
platter and keep warm. 3. Pour off the fat from the skillet. Add 1
tbsp of the butter and when it is hot, add the shallots. Cook briefly,
stirring, then add the wine. Cook until almost reduced by half. Stir
in the brown sauce and cook about 2 min. 4. Put the sauce through a
fine strainer into a small saucepan. Add salt and pepper to taste.
Swril in the remaining butter. Spoon the sauce over the meat and
garnish with watercress. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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