| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Filet mignon strip steaks |
| 2 |
tb |
Oil |
| 2 |
tb |
Unsalted butter |
| 1/4 |
c |
Chopped shallots or scallion |
| 1/2 |
ts |
Finely minced garlic |
| 1/2 |
c |
Dry red wine |
| 1/4 |
c |
Beef stock or bouillon |
| 1 |
pn |
Dried thyme |
|
|
Salt and pepper to taste |
INSTRUCTIONS
TRIM STEAKS TO REMOVE any excess fat, and set aside. Heat the oil in a
skillet or saute pan over high heat. Add steaks and sear on each side for 1
minute. Reduce the heat to medium high, and cook the steaks for 2 to 3
minutes on a side for rare meat, or longer to taste. Remove the meat from
the pan, and place it on a serving platter in a 200F oven to keep warm.
Pour off the grease, and place the pan over medium heat. Add the butter,
and saute the shallots and garlic, stirring frequently, for 5 minutes.
Raise the heat to medium high, add the wine, stock and thyme, and cook,
stirring occasionally, until reduced by 1/2. Season with salt and pepper to
taste. Pour the sauce over the steaks. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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