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Old 18-04-2004, 10:50 AM
Vicki Beausoleil
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Default Filet Mignon with Merlot Cream Sauce

The following recipes are from rec.food.recipes.
I find it very distasteful the recipes are archived, copyrighted and
then sold (at the alastra website). This is contrary to the original
concept of the group, which was 'sharing recipes among friends'.

For my friends

If anyone requires nutritional information, let me know here and I'll
slap it into MasterCook and get it back to you with the info.

Filet Mignon with Merlot Cream Sauce
Serves 2

3 tablespoons butter, divided
1 tablespoon extra virgin olive oil
2 (8 ounce) beef tenderloin filet mignon
1 cup Merlot wine
2 tablespoons whipping cream

Melt 1 tablespoon butter with 1 tablespoon oil in a saute pan. When
the butter begins to foam, add the filets and cook until browned,
approximately 4 minutes on each side. Use tongs to turn the meat so
you won't pierce holes in the filets. Cook on as high a temperature
as possible without the butter becoming dark.
When you have cooked the filets to the desired doneness, remove
filets from pan and place on a plate.
While the butter and olive oil are still very hot, deglaze the pan
by pouring in the wine and loosening the steak bits.
Continue to cook the wine, stirring occasionally, until the wine
reduces to about 1/4 cup. Stir in the cream and bring just to a boil
and remove from heat.
Stir in the remaining 2 tablespoons butter and pour entire sauce
through a strainer into a cup.
Place the filet in the center of serving plate and pour the Merlot
cream sauce on top.

Optional Ingredients:
You may add 1 tablespoon chopped shallots and 1 tablespoon fresh
tarragon to the saute pan just before adding the wine.

Cooking tips:
To reduce the sauce, keep the liquid to a boil, stirring occasionally.
If you like your meat well done, simply place the filets in an
ovenproof pan and bake them at 350: for 5 to 10 minutes more.

Special Ingredients:

Extra virgin olive oil is the best and fruitiest of the olive oils.
Tree-ripened olives are pressed to extract oils of varying flavors,
acidity and colors. Various, flavored, olive oils are widening the
range of flavors and are used frequently in this cookbook.

Filet Mignon is a boneless cut from the small end of beef tenderloin.
It is extremely tender and is best sauteed, broiled or grilled quickly
by searing the outside to retain the hearty juices inside. Never
overcook the filet.

Merlot is a full bodied, red wine grape similar to, but more mellow
than Cabernet Sauvignon. It does not overpower the filet mignon, but
rather enhances the rich, beef juices.

From 'Gourmet Cooking with 5 Ingredients'
originally posted by Jake Dawson


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