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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 tablespoons butter
1 1/2 tablespoons vegetable oil
4 (6 -8 ounce) high quality filet of beef
10 ounces fresh mushrooms, in 1/4 to 1/2- inch thick slices (I use whatever looks fresh)
4 shallots, finely chopped
1/2 cup dry red wine
3 tablespoons cognac (or brandy)
1/4 cup demi-glace or 1/4 cup beef stock
2 tablespoons softened butter
sea salt & freshly ground black pepper
crumbled Roquefort cheese (optional)
2 tablespoons snipped fresh parsley
fresh rosemary, for garnish
1 Put butter and oil in a heavy skillet over high heat. When the butter has foamed and begins to subside it is right for the steak.
2 Fry steak on one side 4 to 5 minutes. Turn steak and brown on other side 4 to 5 minutes (for medium-rare), depending on desired degree of doneness. Test for doneness by cutting a small incision in the steak (just a very small incision, about the same size as a meat thermometer makes!).
3 Remove steak to a hot platter and sprinkle lightly with coarse sea salt and freshly-ground black pepper. Keep warm (cover and place in a 250 degree F oven).
4 Add dry red wine, cognac, demi glace or beef stock, mushrooms and shallots to skillet and cook over high heat. Scrape up brown bits from bottom of the pan and boil until liquid is reduced almost to a syrup. Remove from heat and stir in the softened butter until it has melted. Pour sauce over steak.
5 Top with a dab of crumbled Roquefort cheese, sprinkle with snipped fresh parsley and garnish with a sprig of rosemary, if desired.
NOTE: Wonderful served with Alsatian baked potatoes or Gratin Dauphinois, steamed seasonal vegetables or a tossed green salad, and ripe fresh berries in chantilly cream for dessert.
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Filet in Red Wine With Shallots
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 tablespoons butter
1 1/2 tablespoons vegetable oil
4 (6 -8 ounce) high quality filet of beef
10 ounces fresh mushrooms, in 1/4 to 1/2- inch thick slices (I use whatever looks fresh)
4 shallots, finely chopped
1/2 cup dry red wine
3 tablespoons cognac (or brandy)
1/4 cup demi-glace or 1/4 cup beef stock
2 tablespoons softened butter
sea salt & freshly ground black pepper
crumbled Roquefort cheese (optional)
2 tablespoons snipped fresh parsley
fresh rosemary, for garnish
1 Put butter and oil in a heavy skillet over high heat. When the butter has foamed and begins to subside it is right for the steak.
2 Fry steak on one side 4 to 5 minutes. Turn steak and brown on other side 4 to 5 minutes (for medium-rare), depending on desired degree of doneness. Test for doneness by cutting a small incision in the steak (just a very small incision, about the same size as a meat thermometer makes!).
3 Remove steak to a hot platter and sprinkle lightly with coarse sea salt and freshly-ground black pepper. Keep warm (cover and place in a 250 degree F oven).
4 Add dry red wine, cognac, demi glace or beef stock, mushrooms and shallots to skillet and cook over high heat. Scrape up brown bits from bottom of the pan and boil until liquid is reduced almost to a syrup. Remove from heat and stir in the softened butter until it has melted. Pour sauce over steak.
5 Top with a dab of crumbled Roquefort cheese, sprinkle with snipped fresh parsley and garnish with a sprig of rosemary, if desired.
NOTE: Wonderful served with Alsatian baked potatoes or Gratin Dauphinois, steamed seasonal vegetables or a tossed green salad, and ripe fresh berries in chantilly cream for dessert.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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