Filet Mignon with Port Wine Glaze and Bordeaux Butter
|1 cupBordeaux wine|
|1 pinchWhite pepper|
|1 1/2 teaspoonsshallot|
|4 basil leaf|
|4 ouncesUnsalted butter|
|Salt to taste|
|PORT WINE GLAZE|
|1 Cupport wine|
|1 Bay leaf|
|1 cupveal demi glaze|
|1 tablespoonUnsalted butter|
|2 Filet Mignons|
Filet Mignon with Port Wine Glaze and Bordeaux Butter Preparation
Bordeaux ButterPut wine, pepper thyme, shallots, basil and sugar in saucepan. Reduce over heat to about 1/4 cup. In mixer put in softened butter and mix in wine sauce. Use butter over the top of filets.
Port wine saucecombine all the ingredients except demi glaze and butter in sauce pan. Reduce by half. Add demi glaze and reduce by half again. Whisk in butter.
Cook fillets in broiler. 3 min and then flip It takes about 15 min total for med rare but could be less
Per Serving (excluding unknown items): 1312 Calories; 103g Fat (86.4% calories from fat); 2g Protein; 35g Carbohydrate; trace Dietary Fiber; 279mg Cholesterol; 25mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 20 1/2 Fat; 1/2 Other Carbohydrates.
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Filet Mignon with Port Wine Glaze and Bordeaux Butter Reviews
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4 years, 1 months, 2 weeks, 3 days, 16 hours, 43 minutes ago
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