Filet Mignon Stanley
Source of Recipe
"Brennan's Souvenir Cookbook"
Recipe Introduction
A specialty at Brennan's in New Orleans
List of Ingredients
8 filet mignons, cut about 1 1/4 inches thick
Salt and pepper, for sprinkling
Melted butter, for basting
4 bananas, sliced in half lengthwise
1/4 lb. butter
Horseradish sauce (ingredients below)
Ingredients for Horseradish sauce:
3/4 cup prepared horseradish
1/3 cup heavy cream
1/8 tsp. cayenne pepperRecipe
Preheat the broiler. Sprinkle the filets with salt and pepper. Place on the rack of a broiling pan and baste the top side with melted butter. Broil about 5 to 6 minutes for rare, 7 to 8 minutes for medium, 9 to 10 minutes for well done, placing the broiling pan about 4 inches from the heat. Remove the pan from the broiler. Turn meat over and baste lightly with butter on the second side. Put back in the broiler and broil the same amount of time on the second side.
While the meat is broiling, melt the 1/4 lb. of butter of medium heat in a large heavy skillet and saute' the sliced bananas until soft (but not mushy) and lightly browned, about 4 minutes on each side.
To prepare the horseradish sauce, combine all sauce ingredients in a small saucepan. Beat vigourously with a whisk until quite smooth, then warm over low heat until heated through.
To serve, place the filets on preheated plates, with a slice of sauteed banana to each side and a generous tablespoon of horseradish sauce placed directly on the plate (to one side of a banana slice is a good spot), but not on the meat or bananas. Serve immediately.
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