Prep 30 mins
Cook 45 mins
This recipe is dedicated many years ago to our daughter Marie-Louise when she was 9 years old. She was "Mommy's little helper" in the kitchen, when we created a 'romantic dinner' for our anniversary. She served it and made it a wonderful dinner for two happy parents!
- 2 (7 ounce) filet mignon, about
- 1⁄2 lb green beans
- 1 can asparagus, drained
- 3 tablespoons butter
- salt & pepper
- 1 red pepper, sliced thinly
- 2 cloves garlic, minced
- 1 tablespoon parsley, chopped
- 6 ounces white wine, dry
- 6 ounces beef stock or 6 ounces consomme
- 1 tablespoon cornstarch
- 1 tablespoon water
- Put 5 cups of water and 1.
- 2 tsp.
- salt in a large saucepan and bring to a boil.
- While waiting for the water to boil, wash the beans, then cut off the ends with a knife or pair of scissors.
- Put the beans in the boiling water, cover and cook for 8-12 minutes, then run cold water over them to stop the cooking process, and set them aside.
- Place 1 Tbsp.
- of the butter in a frying pan over medium-high heat.
- When the butter is hot, put in the filets and cook them for 3 minutes on each side.
- When the meat is well seared, season with salt and pepper.
- Turn the filets once or twice more until they are cooked to your taste (medium-rare takes approximately 708 minutes).
- Add the mushrooms, and another tablespoon of the butter.
- Add the red pepper, the garlic and the parsley and stir.
- Remove the filets from the pan, set them aside or keep them warm in a 100 degrees F oven if you wish.
- Increase the heat to high and add the white wine.
- Cook for 2-3 minutes, then add the beef consomme.
- Correct the seasoning.
- Mix the corn starch with the water and then add this mixture to the sauce to thicken it.
- Reheat the beans and the asparagus either in a steamer or in the remaining tablespoon of butter.
- Place the filets on a service platter, cover them with the sauce, place the vegetables on either side and serve immediately.