| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Meat | 6 | Servings |
INGREDIENTS
| 4 | T | Butter, at room temperature |
| 6 | 8-oz. filets mignons | |
| 2 | Shallots | |
| 1 | c | Dry white wine |
| 1/2 | c | Whipping cream |
| 3 | T | Dijon mustard |
| 1 | Sprig parsley, finely | |
| chopped | ||
| 1 | Sprig chervil, finely | |
| chopped | ||
| 1 | Green onion stem, finely | |
| chopped | ||
| 1 | Sprig thyme, finely chopped |
INSTRUCTIONS
Heat butter in saute pan until it sizzles. Saute filets over high heat until juice begins to appear on surface, then turn & brown on other side. Remove from pan, place on serving platter, & keep warm. Saute shallots in butter remaining in pan about 1 min.; don't brown. Add wine & reduce about 1/2 min. to let alcohol evaporate. Add cream and cook over medium heat about 5 min. until reduced by half. Add mustard and the fines herbes. Stir well. Pour sauce over filets and serve at once with Garniture de Legumes. (SEE RECIPE) LE CAFE ROYALE MINNEAPOLIS, BLOOMINGTON: WINE: CHATEAU VIGNELAURE, 1977 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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