Filet Mignon Bordelaise

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Filet mignon - cut 1-in thick
		Salt and pepper
1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Shallots chopped fine
1/2 cup	118ml	Dry red wine
1/2 cup	118ml	Brown sauce - or canned gravy
		Watercress for garnish

Recipe Instructions

1. Sprinkle the meat with salt and pepper to taste. Heat the oil in a large skillet, large enough to hold the slices in one layer. Brown the meat on both sides, about 1-2 minutes to a side. Or cook longer if you prefer meat well done.

2. Transfer the meat to a heated serving platter and keep warm.

3. Pour off the fat from the skillet. Add 1 tbsp of the butter and when it is hot, add the shallots. Cook briefly, stirring, then add the wine. Cook until almost reduced by half. Stir in the brown sauce and cook about 2 minutes

4. Put the sauce through a fine strainer into a small saucepan. Add salt and pepper to taste. Swirl in the remaining butter. Spoon the sauce over the meat and garnish with watercress.

Source:
Pillsbury Solutions, December 07, 1997

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.