Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Butter; at room temperature |
| 6 \N | (8-oz.) filets mignons |
| 2 \N | Shallots |
| 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 |
FINES HERBES
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.
(SEE RECIPE)
LE CAFE ROYALE
MINNEAPOLIS, BLOOMINGTON: WINE: CHATEAU VIGNELAURE, 1977
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .