| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
November 19 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Fine dry bread crumbs |
| 1 1/2 |
tb |
Drained bottled horseradish |
| 1 |
ts |
Dijon-style mustard |
| 1/2 |
tb |
Unsalted butter |
| 1 1/2 |
tb |
Vegetable oil |
|
|
Two; (1 1/2-inch-thick) |
|
|
; filets mignons |
|
|
; (about 1/2 pound |
|
|
; each) |
| 1 |
sm |
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
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