| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 6 |
|
Filet steaks; 3/4 to 1-inch thick |
| 1 1/2 |
tb |
Butter |
| 1 1/2 |
tb |
Oil |
| 1 |
c |
Stock |
| 1/2 |
c |
Red wine |
| 1 |
tb |
Cornstarch |
|
|
Salt & pepper to taste |
INSTRUCTIONS
In large, heavy skillet heat butter & oil over moderately high heat until
butter foam subsides. Saute steak 3-4 minutes on each side. Remove from
heat. Season quickly with salt & pepper. Keep warm while making sauce. Pour
fat out of skillet. Stir in stock & boil hard. Mix red wine & cornstarch
together. Add to stock. Pour over steaks & serve.
MRS JEROME (BRIGITTE) WEBSTER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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