Panfried Filet Mignon
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Butter (softened)1 tbsp
Oil1
Salt2 tbsps
Shallot (chopped)1 cup
Red Wine1 cup
Beef StockDirections:
1
With a fork, combine the butter and herbs
2
Form into a ball, wrap in waxed paper, and chill
3
Heat a stainless steel skillet until very hot but not smoking
4
Add oil
5
Sprinkle salt and pepper on both sides of the steaks
6
Place in the skillet and cook for 3 minutes per side for medium rare
7
Transfer filets to a cutting board
8
To the pan add shallots
9
Let cook for 1 minute, stirring
10
Add the red wine and let reduce until almost all the liquid has evaporated
11
Add the beef stock and let reduce by half
12
Stir in the fines herbes butter
13
Serve the filet mignon with the sauce