Yield: 6 Servings
|4 tablespoons||Butter; at room temperature|
|6 \N||(8-oz.) filets mignons|
|1 cup||Dry white wine|
|½ cup||Whipping cream|
|3 tablespoons||Dijon mustard|
|1 \N||Sprig parsley; finely chopped|
|1 \N||Sprig chervil; finely chopped|
|1 \N||Green onion stem; finely chopped|
|1 \N||Sprig thyme; finely chopped|
Heat butter in saute pan until it sizzles. Saute filets over high heat until juice begins to appear on surface, then turn & brown on other side.
Remove from pan, place on serving platter, & keep warm. Saute shallots in butter remaining in pan about 1 min.; don't brown. Add wine & reduce about ½ min. to let alcohol evaporate. Add cream and cook over medium heat about 5 min. until reduced by half. Add mustard and the fines herbes. Stir well. Pour sauce over filets and serve at once with Garniture de Legumes.
LE CAFE ROYALE
MINNEAPOLIS, BLOOMINGTON: WINE: CHATEAU VIGNELAURE, 1977
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .