| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef, Garlic |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Angus filets |
| 6 |
|
Shallots, sliced |
| 10 |
|
Cloves garlic, blanched |
| 2 |
c |
Demi glaze sauce |
| 1/2 |
|
Stick butter |
| 1/2 |
c |
Fresh parsley, chopped |
| 3 |
tb |
Sour cream |
INSTRUCTIONS
Mix demi glaze according to the package directions. (In class, we used
Knorr brand. It was great!) Two packs will make 2 1/2 cups. Once heated,
add parsley and sour cream; blend. Keep sauce warm. Heat large saute pan
and melt the butter. Add shallots and sliced garlic. Cook 2 minutes until
shallots are tender. Slice the filets thin and pound lightly. Add to the
pan and saute until proper desired temperature, turning once. Pour in the
sauce and heat through and it's ready to serve with your favorite side
dish.
Source: "Garlic" Omalia's Cooking School - Steve Dillback instructor
Typos by Jim Kirk - captain@iquest.net
Posted to EAT-L Digest 21 Mar 97 by Administrator_at_INFOMAIL__G@inf.com on
Mar 04, 97
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