Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Red wine vinegar |
| ½ teaspoon | Freshly cracked pepper |
| 2 \N | Sprigs parsley |
| ¼ teaspoon | Thyme |
| ½ \N | Carrot; sliced in thin rounds |
| ½ \N | Stalk celery; chopped |
| 1 small | Spanish onion; chopped |
| 4 \N | (7-ounce) beef filets |
| ½ pounds | Butter; clarified |
| \N \N | Chevreuil Sauce (see recipe) |
An hour and a half before serving time, prepare a marinade by combining the vinegar, pepper, parsley, thyme, carrot, celery, and onion. Place the filets in a glass or plastic container and pour the marinade over to cover.
Marinate 1 hour, turning once if liquid does not cover. Remove the steaks from the marinade; strain and reserve marinade for sauce. Warm the butter in a skillet. When quite hot but not yet smoking, saute the filets, turning once or twice, until of desired degree of doneness. Place on dinner plates and slice each filet diagonally into four or five pieces. Top each serving with 1 tablespoon Chevreuil Sauce.
L 'ENTRECOTE
STEMMONS FREEWAY NORTH, DALLAS. WINE: RICHEBOURG
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .