Filet Mignon a la Marie-Louise

Submitted by Scandigirl

"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!"

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 2

ingredients

• 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
• mushroom

directions

1. Put 5 cups of water and 1.
2. 2 tsp.
3. salt in a large saucepan and bring to a boil.
4. While waiting for the water to boil, wash the beans, then cut off the ends with a knife or pair of scissors.
5. 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.
6. Place 1 Tbsp.
7. of the butter in a frying pan over medium-high heat.
8. When the butter is hot, put in the filets and cook them for 3 minutes on each side.
9. When the meat is well seared, season with salt and pepper.
10. Turn the filets once or twice more until they are cooked to your taste (medium-rare takes approximately 708 minutes).
11. Add the mushrooms, and another tablespoon of the butter.
12. Add the red pepper, the garlic and the parsley and stir.
13. Remove the filets from the pan, set them aside or keep them warm in a 100 degrees F oven if you wish.
14. Increase the heat to high and add the white wine.
15. Cook for 2-3 minutes, then add the beef consomme.
16. Correct the seasoning.
17. Mix the corn starch with the water and then add this mixture to the sauce to thicken it.
18. Reheat the beans and the asparagus either in a steamer or in the remaining tablespoon of butter.
19. Place the filets on a service platter, cover them with the sauce, place the vegetables on either side and serve immediately.