| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 1 |
c |
Madeira wine |
| 2 |
c |
Brown stock; preferably unsalted |
|
|
; * |
| 1/4 |
c |
Minced chives or green onions |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Coarsely cracked black pepper |
| 1/4 |
ts |
Dry thyme; crushed |
| 1 |
tb |
Vegetable oil |
|
|
Six; (6- to 8-ounce) |
|
|
; boneless filet |
|
|
; mignons, 1 |
|
|
; 1/2-inch-thick |
| 1/2 |
c |
Heavy cream |
|
|
Salt and freshly ground black pepper |
| 3 |
tb |
Minced chives or parsley |
INSTRUCTIONS
*(This is usually available in a butcher or gourmet shop in the
refrigerator case. If you cannot get brown stock, use unsalted beef stock.)
TO MAKE THE SAUCE: In a 2-quart saucepan, over medium heat, combine the
Madeira, brown stock, chives, bay leaf, black pepper and thyme. Simmer for
about 30 minutes or until the liquid has evaporated and only 3/4 cup
remains. Strain out the solids and reserve the liquid for later.
TO COOK THE FILET MIGNONS: Preheat the oven to 400° F. Brush a large
ovenproof iron skillet (which will accommodate the filet mignons in a
single layer, without crowding) with the oil and over high heat, heat until
hot. Add the filet mignons and sear for about 2 minutes per side. Transfer
the skillet with the filet mignons to the oven and cook for 8 to 10 minutes
for rare. Cook an additional 2 minutes for medium rare, or keep cooking
until you reach the desired degree of doneness.
Very carefully remove the skillet from the oven and transfer the beef to a
carving board. Holding the handle of the skillet with pot holders (it is
still very hot from the oven) add the Madeira and brown stock sauce base
and bring it to a boil with the cream; simmer for a minute. Remove the
sauce from the heat and season with salt and pepper to taste.
TO SERVE THE FILETS: Slice the beef into 1/4-inch slices and center them on
dinner plates. Spoon the sauce around and over the meat and garnish the
sauce with chives or parsley.
Converted by MC_Buster.
Per serving: 531 Calories (kcal); 58g Total Fat; (95% calories from fat);
2g Protein; 3g Carbohydrate; 163mg Cholesterol; 45mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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