CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Cklive15 |
1 |
Servings |
INGREDIENTS
2 |
T |
Olive oil |
|
|
Four, 5 to 6ounce filets |
|
|
mignons each about |
|
|
1 1/2 inches thick |
3 |
T |
Minced shallot |
1/3 |
c |
Tawny Port |
2/3 |
c |
Dry red wine |
1 |
c |
Beef broth |
1 1/2 |
t |
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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