Filet Mignon in Bordeaux Wine Sauce (Filet Mignon Bordelai

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Try this Filet Mignon in Bordeaux Wine Sauce (Filet Mignon Bordelai recipe, or contribute your own. "Butter" and "Beef" are two tags used to describe Filet Mignon in Bordeaux Wine Sauce (Filet Mignon Bordelai.


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2 tb Butter
1 tb Shallots chopped fine
1/2 c Dry Red Wine
1 1/4 lb Filet mignon -- cut 1-in
Salt and pepper
1 tb Vegetable oil
1/2 c Brown sauce -- or canned
Watercress for garnish

Original recipe makes 4 Servings



1. Sprinkle the meat with salt and pepper to taste. Heat the oil in a large skillet, large enough to hold the slices in one layer. Brown the meat on both sides, about 1-2 min. to a side. Or cook longer if you prefer meat well done. 2. Transfer the meat to a heated serving platter and keep warm. 3. Pour off the fat from the skillet. Add 1 tbsp of the butter and when it is hot, add the shallots. Cook briefly, stirring, then add the wine. Cook until almost reduced by half. Stir in the brown sauce and cook about 2 min. 4. Put the sauce through a fine strainer into a small saucepan. Add salt and pepper to taste. Swril in the remaining butter. Spoon the sauce over the meat and garnish with watercress. Recipe By : From: Date: File

Calories Per Serving: 127 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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