Filet Mignon Bordelaise: Filet Mignon in a Bordeaux Wine Sauce

20130703-105140.jpg

I love to cook! I’m serious — the only part I hate, and  absolutely loathe, is cleaning up! I made this wonderful dish last night.  The dish took 30 – 40 minutes to prepare (and probably can be done in less time).  I loved this recipe & I would LOVE to share it with you.  I got this recipe from the book 60-Minute Gourmet by Pierre Franey! (I modified the recipe a TAD)

Ingredients:

  1. 1lb of filet mignon (you want to get two piece of meat, and butterfly them, aka: cut them in half, so you have four pieces)
  2. Salt and Pepper
  3. 1 tablespoon of peanut, vegetable or corn oil
  4. 2 tablespoons of butter
  5. 1 tablespoon of finely chopped shallots
  6. 2 cloves of garlic
  7. 1/2 cup dry red wine
  8. 1/2 cup brown sauce or canned brown beef gravy (just make the gravy from a packet, and set it aside until it’s time to use it)

How to make it:

  1. Butterfly the two filets
  2. Sprinkle salt and pepper  on the  meat (on both sides)
  3. Heat your skilled with the tablespoon of peanut, vegetable or corn oil
  4. Once it’s realllllly hot place the meat on there for 1 minute  on each side
  5. then place on a warm serving platter (or put your oven on warm and place them there)
  6. then pour out the fat from the skillet (discard it — you don’t need it)
  7. Add a tablespoon of butter
  8. Once the butter is melted, add a finely chopped shallot and garlic
  9.  once shallot is translucent, add  1/2 cup of red wine
  10. Once the red wine has reduced to half, add the gravy
  11. after adding the gravy and cooking  for about two minutes
  12. take a strainer, and strain the sauce so that you remove the shallots, meat grit,  and garlic in a serving bowl
  13. Add 1 teaspoon of butter and whisk it in the sauce
  14. Place filets on a plate, and pour the sauce over it!

For my sides:

I bought ready made mashed potatoes, and I just boiled the green beans for three minutes in already boiling water and then drained them and  threw a little butter, salt and pepper over them!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s