| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
November 19 |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Fine dry bread crumbs |
| 1 1/2 |
T |
Drained bottled horseradish |
| 1 |
t |
Dijon-style mustard |
| 1/2 |
T |
Unsalted butter |
| 1 1/2 |
T |
Vegetable oil |
|
|
Two, 1 1/2-inch-thick |
|
|
filets mignons |
|
|
about 1/2 pound |
|
|
each |
| 1 |
|
Onion, sliced thin |
| 1/4 |
c |
Dry red wine |
INSTRUCTIONS
In a small heavy skillet cook the bread crumbs, the horseradish, and
the mustard with salt and pepper to taste in the butter over moderate
heat, stirring, until the crumbs are golden brown and transfer the
horseradish crumbs to a bowl. Wipe the skillet clean, in it heat the
oil over moderately high heat until it is hot but not smoking, and in
it saute the filets, patted dry and seasoned with salt and pepper, for
1 minute on each side. Reduce the heat to moderately low and cook the
filets for 5 minutes more on each side for medium-rare meat. Transfer
the filets to plates and pour off the fat from the skillet. In the
skillet cook the onion over moderate heat, stirring, until it is
golden, add the wine, and boil the mixture, scraping up the brown
bits, until the liquid is reduced to a glaze. Spoon the onion mixture
over the filets and top the filets with the horseradish crumbs.
Serves 2. Gourmet November 1993 Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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