Yield: 1 Servings
|4 \N||8-oz filet mignon steaks|
|2 tablespoons||Cracked black peppercorns|
|1 tablespoon||Peanut or corn oil|
|1 cup||Dry red wine|
|1 cup||Beef broth|
|\N \N||Salt to taste|
|1 tablespoon||Dijon mustard|
|½ teaspoon||Worcestershire sauce|
|⅓ cup||Heavy cream|
|1 tablespoon||Unsalted butter|
Recjpes from La Bonne Soupe cookbook Sprinkle steaks on both sides w/half the black pepper and press in well w/heel of your hand. Heat oil in large heavy skillet over medium heat. When oil is hot but not smoking, add steaks and cook to desired doneness: 3 minutes on each side for rare, 4-5 minutes for medium, and 5-8 for well done. Transfer steaks to warm platter and keep warm.
Add Cognac, wine, and broth to skillet and bring to boil over medium heat.
Cook until liquid is reduced to about ½ c, 8-10 minutes. Add all remaining ingredients except butter and cook over medium heat until sauce thickens a bit, 3-4 minutes. Swirl in butter until it blends smoothly.
To serve, place filet mignons on warmed dinner plates, and spoon some sauce over the top. (note: the only sensible side dish here is pommes frites, n'est-ce pas?)
Makes 4 servings.
Posted to FOODWINE Digest 18 Feb 97 by Laury Epstein <Leotah@...> on Feb 18, 1997.