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Name: Marinated Filet Mignon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Salt and pepper; 5 Cloves; 16 mushrooms; 2 slices bacon quartered; 1 ts black peppercorns Crushed; 3 tb Flour; 1 c Marinade; 2 c Beef stock; 6 Mushrooms sliced; 1 c Burgundy; 4 14-oz Filets; 3 Bay Leaves; 1/2 ts Allspice; 1 c Brandy; 1 c Vegetable oil; 1/2 c Butter

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INGREDIENTS

Salt and pepper
5 Cloves
16 mushrooms
2 slices bacon ; quartered
1 ts black peppercorns ; Crushed
3 tb Flour
1 c Marinade
2 c Beef stock
6 Mushrooms ; sliced
1 c Burgundy
4 14-oz Filets
3 Bay Leaves
1/2 ts Allspice
1 c Brandy
1 c Vegetable oil
1/2 c Butter

Servings

INSTRUCTIONS

Make two slits in each filet,about 3" long and not quite to the underside.Stuff these with slices of mushroom,bacon pieces and salt and pepper.Make marinade in a 9 x 9 x 3" pan or dish by combining the peppercorns,bay leaves,allspice,cloves,brandy, burgundy and vegetable oil.Place prepared filets in this mixture and refrigerate for 24 hours or more. Remove and drain filets,when ready to cook.Grill according to taste,rare,medium or well done.To make a sauce to cover meat,melt the 1/2 cup butter in a small saucepan.Stir in flour and brown. Blend in until smooth,the beef stock and 1 cup of marinade.Stir in mushrooms and heat through.Pour sauce over filets.Serves 4.Decorate with parsley and onion rings. Recipe is from Brennans Restaurant in New Orleans.

NOTES

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Marinated Filet Mignon

Salt and pepper
5 Cloves
16 mushrooms
2 slices bacon quartered
1 ts black peppercorns Crushed
3 tb Flour
1 c Marinade
2 c Beef stock
6 Mushrooms sliced
1 c Burgundy
4 14-oz Filets
3 Bay Leaves
1/2 ts Allspice
1 c Brandy
1 c Vegetable oil
1/2 c Butter

Make two slits in each filet,about 3" long and not quite to the  underside.Stuff these with slices of mushroom,bacon pieces and salt and  pepper.Make marinade in a 9 x 9 x 3" pan or dish by combining the  peppercorns,bay leaves,allspice,cloves,brandy, burgundy and vegetable  oil.Place prepared filets in this mixture and refrigerate for 24 hours or  more. Remove and drain filets,when ready to cook.Grill according to  taste,rare,medium or well done.To make a sauce to cover meat,melt the 1/2  cup butter in a small saucepan.Stir in flour and brown. Blend in until  smooth,the beef stock and 1 cup of marinade.Stir in mushrooms and heat  through.Pour sauce over filets.Serves 4.Decorate with parsley and onion  rings. Recipe is from Brennans Restaurant in New Orleans.

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Nutrition

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Serving Size: 1 Serving (1200g)
Recipe Makes: 4

Calories: 1837
Calories from Fat: 1218 (66%)

Amt Per Serving		% DV

	Total Fat 135.4g	180 %
	Saturated Fat 45.7g	228 %
	Monounsaturated Fat 61.8g
	Polyunsanturated Fat 16.2g
Cholesterol 297.9mg		92 %
Sodium 1503.5mg		52 %
Potassium 2825.3mg		74 %
Total Carbohydrate 33.8g		10 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 29.1g
Protein 96.6g		138 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1837

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