| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Meat |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Red wine vinegar |
| 1/2 |
ts |
Freshly cracked pepper |
| 2 |
|
Sprigs parsley |
| 1/4 |
ts |
Thyme |
| 1/2 |
|
Carrot; sliced in thin rounds |
| 1/2 |
|
Stalk celery; chopped |
| 1 |
sm |
Spanish onion; chopped |
| 4 |
|
(7-ounce) beef filets |
| 1/2 |
lb |
Butter; clarified |
|
|
Chevreuil Sauce (see recipe) |
INSTRUCTIONS
An hour and a half before serving time, prepare a marinade by combining the
vinegar, pepper, parsley, thyme, carrot, celery, and onion. Place the
filets in a glass or plastic container and pour the marinade over to cover.
Marinate 1 hour, turning once if liquid does not cover. Remove the steaks
from the marinade; strain and reserve marinade for sauce. Warm the butter
in a skillet. When quite hot but not yet smoking, saute the filets, turning
once or twice, until of desired degree of doneness. Place on dinner plates
and slice each filet diagonally into four or five pieces. Top each serving
with 1 tablespoon Chevreuil Sauce.
L 'ENTRECOTE
STEMMONS FREEWAY NORTH, DALLAS.
WINE: RICHEBOURG
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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