** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Filet Mignon Bordelaise (Filet Mignon In Bord)
Date Added:November 23, 2009
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. 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.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Sulfites, Alcohol, Beef allergies.