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
Let cook for 1 minute, stirring
2
Add the red wine and let reduce until almost all the liquid has evaporated
3
Add the beef stock and let reduce by half
4
Stir in the fines herbes butter
5
Serve the filet mignon with the sauce
6
With a fork, combine the butter and herbs
7
Form into a ball, wrap in waxed paper, and chill
8
Heat a stainless steel skillet until very hot but not smoking
9
Add oil
10
Sprinkle salt and pepper on both sides of the steaks
11
Place in the skillet and cook for 3 minutes per side for medium rare
12
Transfer filets to a cutting board
13
To the pan add shallots