Filet Mignon In Merlot Sauce

Cooking With Rania - "Valentine’s Day Dinner at Home"
KDKA Pittsburgh Today Live 2/03/2010

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Filet Mignon In Merlot Sauce

1 tablespoon chopped and peeled shallot
3 tablespoons cold sweet butter
1 teaspoon cracked black pepper
1 cup Merlot wine
1 tablespoon Port wine
1 cup brown veal stock

2 tablespoons unsalted butter
1 apple - peeled, cored and diced
8 large mushrooms - stemmed and sliced

4 - 8 ounce fillet mignon center cut steaks
4 teaspoons unsalted butter

Garnish: 4 sprigs watercress

Merlot sauce:
Sweat the shallot in 1 tablespoon of butter over low heat with the cracked pepper until the shallot is translucent; add the merlot and port and reduce by two-thirds. Add the veal stock and reduce for approximately 10 minutes to create a thick sauce. Season with salt and pepper to taste.
Whisk in 2 tablespoons cold butter strain the sauce and set aside - reheat when ready to serve.
In a separate pan: Melt the remaining 2 tablespoons butter over low heat and sauté the apples and mushrooms until soft. Add the apple-mushroom mixture to the merlot sauce.
To cook the filets: Heat 4 tablespoons of the butter in a large sauté pan over medium heat. Place the steaks in the pan and sauté the steaks for 4 minutes on one side and then for 3 minutes on the other side, for medium rare. Serve immediately with the Merlot sauce.
Serves: 4

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