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- 4 6 oz filet mignons
- 2 T olive oil
- 1/2 c port wine
- 1/2 c heavy cream
- 1 T dijon mustard
- 2 T unsalter butter
- 1 T Italian parsley
- 1 Shallot
- Heat oil until smoke.
- cook steaks 4 min both sides for med rare
- Move meat aside and cover w/ foil
- Pour off most of the fat.
- Deglaze pan with the port.
- Add the shallots until they begin to soften.
- Turn down heat so no boiling and stir in cream.
- Simmer mixture until it coats the back of a spoon.
- Whisk in mustard and butter. Season with salt and pepper.
- Stir any juices from the steak plate back into the sauce.
- Spoon pan sauce over steaks and serve.
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