Filet Mignon au Poivre from Ami

Posted: Mon, Jan 02 2012, 12:43 am Post subject: Filet Mignon au Poivre from Ami

I was reading this weeks ami and it says they had a filet mignon recipe in their first issue and I would love to get it, does anyone have it? I would really appreciate it someone could post it, thanks.

anyone?

Gold Member Joined: Jan 11 2011 Posts: 1167

Sorry, don't read the ami

Silver Member Joined: Nov 16 2010 Posts: 538

Email them and ask for it. I once got a recipe from Binah that way.

Posted: Tue, Jan 03 2012, 6:26 pm Post subject:

Ok, I have a few min and will try to type it up.

4 (6-7 oz.) round cut club steak or 1.5" boneless rib eye steaks
2 Tbsp Worcestershire sauce, divided
kosher salt and pepper
4 Tbsp canola oil

deglazing sauce:

2 cups chicken stock
6 Tbsp finely chopped shallots
2 garlic cloves, minced
1/4 cup port, madeira or cognac
1 Tbsp Dijon mustard
2 springs thyme
2 sprigs tarragon
3 Tbsp margarine
kosher salt and pepper, if needed

Season steaks with salt and pepper. Rub several drops of Worc. sauce on both sides of meat.
Heat oil in saute pan over high heat. Sear steaks 4-5 min per side for medium rare, or desired doneness. Set aside.
Add shallots and garlic to pan and saute briefly. Leaning away from stove, add wine. Allow to cook for a few moments. Add chicken stock, mustard, thyme and tarragon. Bring liquid to a boil, stirring occasionally to scrape up all the drippings. Lower heat to medium-high and continue to cook for about 5-7 minutes, until liquid is thickened and reduced by half. Close heat.
Remove sprigs. Add marg into sauce and stir until incorporated. Add salt and pepper if needed. Set aside.
Pour sauce over steaks.
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Really Awesome Mom!

Thanks ramom it was delicious I finally made it today, with some ingredients missing...