Filet Mignon – Beef Veal Food Recipes

Filet Mignon – Beef Veal Food Recipes

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    Directions

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    Recipe ingredients and directions:

    Take fillet mignon (or similar cut), trim any fat or connective

    tissue, then place a strip of blanched bacon around the rim. (I

    used toothpicks to hold the bacon in place.) Press salt and

    freshly-ground black pepper into both sides of the meat.

    Heat saute pan, then add butter (and maybe a touch of olive oil).

    When hot, add meat. Let cook 2 or maybe 3 minutes, then turn over

    and repeat on the other side. (If cooking two or more pieces, be

    sure not to crowd the meat; leave about 1/2 inch space between

    pieces.) The meat is rare when the meat has some spring to it.

    (If you only cook about 2 minutes per side, the inside will be

    almost raw--depending on thickness, of course.) Remove meat to

    warm plate.

    Pour off most of the grease/fat/oil, but leave about 1 to 2

    tablespoons. Add finely chopped shallots (your call on the amount)

    and saute for a minute or so. Add good dry red wine to deglaze

    the pan, scraping up the brown residue on the pan bottom. (I used

    about a half cup of a good Cabernet Sauvignon--the same we served

    with the meal.) Let the wine reduce until it's almost syrupy.

    Add a bit of butter, let the butter swirl in and mix, then dribble

    the sauce over the meat.

    We served this with boiled red potatoes with parsley butter, steamed

    broccoli with lemon butter, and a tomatoe salad (dressed with a

    vinagrette made of extra virgin olive oil steeped with mashed

    garlic, red wine vinegar, a little balsamic vinegar, and various

    "Italian-style" spices).

    Category: Beef Veal Recipes

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    Paul

    Owner of Recipe Flow

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