| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cklive15 | 1 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| Four; (5 to 6ounce) filets | ||
| ; mignons (each about | ||
| ; 1 1/2 inches thick) | ||
| 3 | tb | Minced shallot |
| 1/3 | c | Tawny Port |
| 2/3 | c | Dry red wine |
| 1 | c | Beef broth |
| 1 1/2 | ts | Dijonstyle mustard |
| Beurre manie made by kneading together 1 | ||
| ; tablespoon softened unsalted butter | ||
| ; and 1 tablespoon allpurpose flour | ||
| Flatleafed parsley sprigs for garnish |
INSTRUCTIONS
To prepare the filets: In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the filets mignons, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Saute the filets mignons, turning them on both sides and the edges, for 4 to 6 minutes more for mediumrare meat, transfer them to a cutting board, and let them stand, covered loosely with foil, while making the sauce. In the fat remaining in the skillet cook the shallot over moderately low heat, stirring, until it is softened, add the Port and the red wine, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the beurre manie, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper. Cut the filets mignons into 1/4inchthick slices, divide the slices among 4 plates, and spoon the sauce over them. Yield: 4 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9276 Converted by MM_Buster v2.0l.
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