Filet Mignon En Chevreuil

Filet Mignon En Chevreuil Ingredients

2 c Red wine vinegar	1/2 Stalk celery; chopped
1/2 ts Freshly cracked pepper	1 sm Spanish onion; chopped
2 Sprigs parsley	4 (7-ounce) beef filets
1/4 ts Thyme	1/2 lb Butter; clarified
1/2 Carrot; sliced in thin	Chevreuil Sauce (see recipe)

Instructions for Filet Mignon En Chevreuil

An hour and a half before serving time, prepare a marinade by combining the vinegar, pepper, parsley, thyme, carrot, celery, and onion. Place the filets in a glass or plastic container and pour the marinade over to cover. Marinate 1 hour, turning once if liquid does not cover. Remove the steaks from the marinade; strain and reserve marinade for sauce. Warm the butter in a skillet. When quite hot but not yet smoking, saute the filets, turning once or twice, until of desired degree of doneness. Place on dinner plates and slice each filet diagonally into four or five pieces. Top each serving with 1 tablespoon Chevreuil Sauce. L ENTRECOTE STEMMONS FREEWAY NORTH, DALLAS. WINE: RICHEBOURG From the . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Butter	Carrot	Celery
Onion	Parsley	Red wine vinegar	Thyme

Meat Celery Butter Carrot Onion Parsley Wine Red wine Chevre

for flavor and categorization

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