Wine reduction sauce for filet mignon


(Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat.
It doesnt get the exercise that would make it tough, like a shank or shoulder.Filet mignon is a steak cut from the tenderloin, a missile shaped muscle which lays beneath the ribs, right along the backbone.Print recipe, rating:.6666667 undo.I had read a lot of reviews, concours kedge date and most were raves, but there was one woman who said, "sorry, people, but this sauce is too tart." I thought she was a sourpus, but in retrospect, I think that even with merlot, it would have been.Servings:4, you won't believe how easy it is to turn your home into the best steakhouse in town.Remove the skillet from the heat.To get the perfect medium-rare, remove the steaks from the fridge fifteen to twenty minutes before cooking, and make sure you let them rest once cooked before serving.To prepare filet mignon, either you are going to buy the steaks already prepped, or you have a large beef tenderloin, from which you cut the steaks.Transfer steaks to a plate to rest while you prepare the sauce.




Preheat grill to medium-high heat.Either cut will work with the following recipemedallions with or without the chain, or heart-shaped butterflied.Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives.For the steaks:.Whisk in the wine.I have a problem with authority, so I used a bottle of zinfandel and regular (non-low sodium) broth.This was quite tasty.If you are cutting steaks from a whole tenderloin, first decide if you are going to keep the chain muscle or not.Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire.Folder name paste url.Add the garlic and thyme and sauté for 1 minute, or until the garlic softens.

Transfer the steaks to a cutting board.
It's not horrible, just not.sublime.
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