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:
-
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)
- Salt and Pepper
- 1 tablespoon of peanut, vegetable or corn oil
- 2 tablespoons of butter
- 1 tablespoon of finely chopped shallots
- 2 cloves of garlic
- 1/2 cup dry red wine
- 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:
- Butterfly the two filets
- Sprinkle salt and pepper on the meat (on both sides)
- Heat your skilled with the tablespoon of peanut, vegetable or corn oil
- Once it’s realllllly hot place the meat on there for 1 minute on each side
- then place on a warm serving platter (or put your oven on warm and place them there)
- then pour out the fat from the skillet (discard it — you don’t need it)
- Add a tablespoon of butter
- Once the butter is melted, add a finely chopped shallot and garlic
- once shallot is translucent, add 1/2 cup of red wine
- Once the red wine has reduced to half, add the gravy
- after adding the gravy and cooking for about two minutes
- take a strainer, and strain the sauce so that you remove the shallots, meat grit, and garlic in a serving bowl
- Add 1 teaspoon of butter and whisk it in the sauce
- 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!
The MAK Guide 