Filet Mignon With Chianti Sauce

By Ilysse on April 27, 2006

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Ingredients

    1. 1/2 lb white mushroom, cleaned and sliced thin
    2. 1/4 cup olive oil
    3. 1 medium onion, chopped
    4. 1/4 lb prosciutto or 1/4 lb pancetta, chopped
    5. 1/3 cup beef broth
    6. 1/2 cup chianti wine
    7. 2 tablespoons butter
    8. 1/4 cup parsley, chopped
    9. salt & pepper
    10. 4 slices filet mignon

Directions

  1. Blanch mushrooms in boiling water for 2 minutes, drain.
  2. Heat oil in large skillet over medium heat.
  3. Saute onion until soft.
  4. Add prosciutto and mushrooms and saute 2 minute.
  5. Add broth, wine, butter and parsley and stir to combine.
  6. Bring to boil.
  7. Reduce heat to low and simmer 5 minutes.
  8. Add fillets and cook in sauce to desired doneness.
  9. Season to taste.
  10. Serve fillets with sauce poured over top.
 
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