Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Filet Mignon Bordelaise




Source of Recipe


THE WEB


List of Ingredients




1 1/4 lb Filet mignon,cut 1-in thick
Salt and pepper
1 tbsp Vegetable oil
2 tbsp Butter
1 tbsp Shallots chopped fine
1/2 cup Dry red wine
1/2 cup Brown sauce,or canned gravy

Recipe



Sprinkle the meat with salt and pepper to taste. Heat the oil in a large skillet, large enough to hold the slices in one layer. Brown the meat on both sides, about 1-2 min. to a side. Or cook longer if
you prefer meat well done. Transfer the meat to a heated serving platter and keep warm. Pour off the fat from the skillet. Add 1 tbsp of the butter and when it is hot, add the shallots. Cook briefly, stirring, then add the wine. Cook until almost reduced by half. Stir in the brown sauce and cook about 2 min. Put the sauce through a fine strainer into a small saucepan. Add salt and pepper to
taste. Swril in the remaining butter. Spoon the sauce over the meat.