|1½ pounds||Filet mignon (tenderloin)|
|3 tablespoons||Dijon style mustard|
|½ cup||Fresh cream|
|Salt and fresh ground pepper|
|1||Shallot; finely diced|
Divide beef into 2 steaks. Season steaks with pepper. Cook steaks in hot butter, 2 mins on each side, or more depending on desired doneness. Season with salt. Remove steaks to a warm plate. Add 1T. butter to pan. Add shallots and mushrooms and cook until all liquid has evaporated. Deglaze pan with vodka. Cook 1 min. Stir in mustard cook 1 min. Stir in cream.
Check seasonings.* Quickly reheat steaks. Serve with rosti potatoes or rice.
Miriam Podcameni Posvolsky Rio de Janeiro, Brazil All of the above freeze well
Posted to MC-Recipe Digest V1 #679 by Leon & Miriam Posvolsky <miriamp@...> on Jul 20, 1997
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