Filet Mignon a la Marie-Louise

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READY IN: 1hr 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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