Yield: 4 Servings
|2 pounds||Angus filets|
|6 eaches||Shallots, sliced|
|10 eaches||Cloves garlic, blanched|
|2 cups||Demi glaze sauce|
|½ each||Stick butter|
|½ cup||Fresh parsley, chopped|
|3 tablespoons||Sour cream|
Mix demi glaze according to the package directions. (In class, we used Knorr brand. It was great!) Two packs will make 2½ cups. Once heated, add parsley and sour cream; blend. Keep sauce warm. Heat large saute pan and melt the butter. Add shallots and sliced garlic.
Cook 2 minutes until shallots are tender. Slice the filets thin and pound lightly. Add to the pan and saute until proper desired temperature, turning once. Pour in the sauce and heat through and it's ready to serve with your favorite side dish.
Source: "Garlic" Omalia's Cooking School - Steve Dillback instructor Typos by Jim Kirk - captain@...