Filet Mignons Lili
- Ready In:
- 55mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 2 1⁄2 lbs filet mignon (6 filets)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 garlic cloves, peeled and sliced
- 6 ounces foie gras, cut into six one-ounce medallions (your recipe, Pâté De Foie Gras or store-bought)
- 6 artichoke hearts, cooked and quartered
- 6 slices black truffles (optional)
- 1 large potato, baked peeled and sliced into six rounds
-
Sauce
- 2 tablespoons butter
- 3 large shallots or 1/2 onion, peeled and minced
- 1 1⁄2 tablespoons tomato paste
- 1 bay leaf
- 1 sprig fresh rosemary
- 1⁄2 cup cognac
- 1⁄2 cup madeira wine
- 1⁄2 cup red wine
- 3 cups beef stock (homemade will yield the best result, your own recipe or Simple Beef Stock a La Julia Child)
- salt and pepper, to taste
directions
- To make the sauce: melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.
- Stir in tomato paste, bay leaf and rosemary until well combined.
- Stir in cognac, Madeira and red wine; bring to boil.
- Boil for 10 minutes or until reduced to about 1/2 cup.
- Stir in beef stock.
- Boil for 15 minutes or until reduced to about 1 cup.
- Strain into clean pot set over low heat and whisk in remaining butter.
- Season to taste and keep warm.
- While the sauce is cooking, sprinkle meat with salt and pepper to taste.
- In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.
- Cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.
- Remove from pan and let stand, tented with foil, for about 5 minutes to rest.
- Wipe out pan and return to high heat.
- Add foie gras and cook for 30 seconds per side or until golden brown.
- Remove from pan and reserve.
- Gently toss artichokes in pan juices and cook for 2 minutes or until heated through.
- To serve, place a slice of potato on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).
- Ladle sauce around edge of plate; garnish with artichokes.
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RECIPE SUBMITTED BY
Molly53
United States