| Print Filet Mignon Bordelaise (Filet Mignon In Bord) Recipe |  |
Filet Mignon Bordelaise (Filet Mignon In Bord)
Ingredients:
| 1 1/4 Pounds Filet Mignon cut 1-in thick |
| 1 Unit Pepper (to taste) |
| 1 Tablespoon Vegetable Oil (for frying) |
| 2 Tablespoons Butter (1/4 stick) cut into 6 pieces |
| 1 Tablespoon Shallot |
| 1/2 Cup Dry Red Wine (optional) |
| 1/2 Cup Gravy or canned gravy |
| 1 Unit Watercress |
Directions:
1. Sprinkle the meat with salt and pepper to taste.
2. Heat the oil in a large skillet, large enough to hold the slices in one layer.
3. Brown the meat on both sides, about 1-2 minutes to a side.
4. Or cook longer if you prefer meat well done.
5. Transfer the meat to a heated serving platter and keep warm.
6. Pour off the fat from the skillet. Add 1 tbsp of the butter and when it is hot, add the shallots.
7. Cook briefly, stirring, then add the wine. Cook until almost reduced by half.
8. Stir in the brown sauce and cook about 2 minutes Put the sauce through a fine strainer into a small saucepan.
9. Add salt and pepper to taste. Swirl in the remaining butter.
10. Spoon the sauce over the meat and garnish with watercress.
2. Heat the oil in a large skillet, large enough to hold the slices in one layer.
3. Brown the meat on both sides, about 1-2 minutes to a side.
4. Or cook longer if you prefer meat well done.
5. Transfer the meat to a heated serving platter and keep warm.
6. Pour off the fat from the skillet. Add 1 tbsp of the butter and when it is hot, add the shallots.
7. Cook briefly, stirring, then add the wine. Cook until almost reduced by half.
8. Stir in the brown sauce and cook about 2 minutes Put the sauce through a fine strainer into a small saucepan.
9. Add salt and pepper to taste. Swirl in the remaining butter.
10. Spoon the sauce over the meat and garnish with watercress.