| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main, Courses |
4 |
Servings |
INGREDIENTS
| 4 |
|
Half lb fillet mignon steaks |
| 1/4 |
c |
Dry port |
| 1/4 |
lb |
Mushrooms, sliced |
| 4 |
tb |
Butter |
| 1/2 |
ts |
Ketchup |
| 1 |
c |
Creme fraiche |
| 1 |
ts |
Worcestershire sauce |
|
|
Salt and pepper to taste |
| 1/2 |
|
Onino, chopped |
| 1 |
|
Shallot, chopped |
| 1/2 |
c |
Beef broth |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Oil |
| 4 |
ts |
Olive oil |
|
|
Potatoes noisettes, to decorate |
INSTRUCTIONS
Heat 2 T butter in pan and cook mushrooms along with onion and shallot.Add
broth, ketchup and worcestershire. Cook 1 min.Stircream with cornstarch and
stir into sauce until thick Season with salt and pepper. Set aside. Heat
oil in another pan.Add butter and cook steaks rare, 1 min on each side.
Remove steaksto individual baking dishes oiled with olive oil. Deglaze pan
where steaks have been cooked with the wine.Pour pan juices over steaks and
top with cream sauce. Bake in pre-heated 375 degree oven for 10 mins.
Surround each steak with potatoes noisettes and serve very hot in the same
dish where they were baked.
Suggested Wine: Cabernet
NOTES : This dish may be prepared up to 1 hour before serving and baked
just before serving.
Recipe by: Miriam Posvolsky Posted to Kitmailbox by
"posvolsk@centroin.com.br" <posvolsk@centroin.com.br> on Jun 27, 1997
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