| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Filet mignon (tenderloin) |
| 2 |
tb |
Butter |
| 1/4 |
lb |
Mushrooms |
| 3 |
tb |
Dijon style mustard |
| 4 |
tb |
Vodka |
| 1/2 |
c |
Fresh cream |
|
|
Salt and fresh ground pepper |
| 1 |
|
Shallot; finely diced |
INSTRUCTIONS
Divide beef into 2 steaks. Season steaks with pepper. Cook steaks in hot
butter, 2 mins on each side, or more depending on desired doneness. Season
with salt. Remove steaks to a warm plate. Add 1T. butter to pan. Add
shallots and mushrooms and cook until all liquid has evaporated. Deglaze
pan with vodka. Cook 1 min. Stir in mustard cook 1 min. Stir in cream.
Check seasonings.* Quickly reheat steaks. Serve with rosti potatoes or
rice.
Miriam Podcameni Posvolsky Rio de Janeiro, Brazil All of the above freeze
well
Posted to MC-Recipe Digest V1 #679 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Jul 20, 1997
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